Ingredients
- Small portion of veal
- Pinch of salt
- Pinch of pepper
- 1 carrot
- Small portion of onion
- Small portion of lard
- Small bunch of parsley
- 1 laurel leaf
- 1 tablespoon of butter
- 2 tablespoons of flour
- 1 egg yolk
- 1 squirt of lemon juice
- Small spoonful of vinegar
- Large spoonful of cream
- Small portion of mushrooms
- Chopped truffles
Directions
- Cut tender pieces of veal into small square pieces
- Let simmer in sauce pan with lard
- Add just enough cold water to cover meat
- Add carrots, onion, salt, pepper, laurel leaf and parsley
- Let summer low for 2 hours
- In a new sauce pan add flour and butter
- Gently stir flour and butter until it becomes brown
- Moisten the flour mixture with a little bit of the meat juice and let simmer
- Add the egg yolk, lemon juice, cream and vinegar to a cup and stir
- Add egg mixture to the simmering flour sauce. Mix, do not boil.
- Pour gravy over meat
- Add mushrooms and truffles for garnish
Source — Cooking in Old Creole Days.
Prepared by Olivia P. Broussard
Louisiana Anthology
July 12, 2017
Prepared by Olivia P. Broussard
Louisiana Anthology
July 12, 2017
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