- Serves: 4-6
- Cook Time: 2 hours 30 minutes
- Prep Time: 25 minutes
- Effort: easy
- 55 g butter
- 1.2 kg rose veal, any gristle removed, trimmings reserved
- 1 tbsp white wine vinegar
- 4 cloves garlic, peeled and crushed
- 2 bay leaves
- 1 bouquet garni
- 4 rashers rashers of streaky bacon, chopped
- black pepper
- 1 tbsp thyme
- 12-20 shallots, peeled
- 8-10 large mushrooms, (girolles or pied de moutons)sliced
- 55 g plain flour
- 1 tbsp sherry
- 600 ml single cream
- seasonal green vegetables, to serve
1. Cut the veal into 3cm cubes.
2. Heat 15g of butter in large saucepan. Add the veal, vinegar and garlic and fry gently until the veal is lightly coloured.
3. Pour in enough cold water to cover the veal and add the bay leaves and bouquet garni. Bring to the boil, reduce the heat and simmer very gently for 2 hours. Drain the veal and keep warm.
4. Once the veal has been simmering for an hour place the veal trimmings and bacon in a separate saucepan. Pour in enough water to cover, add salt and freshly ground pepper and the thyme. Bring to the boil, then reduce the heat to a simmer.
5. After the bacon has simmered for 20 minutes, add the peeled shallots and simmer for a further 30 minutes. Add the sliced mushrooms and simmer for 10 minutes more. Strain the stock, discarding the veal trimmings but retaining the bacon, shallots and mushrooms and keeping warm.
6. In a large saucepan, melt the remaining butter. Mix in the flour and cook gently, stirring, for 2 minutes. Add the bacon stock and season with salt and freshly ground pepper.
7. Add the sherry to the stock sauce and simmer gently for 20 minutes. Strain the stock into a saucepan and stir in the cream. Cook very gently, taking care not to bring it to the boil.
8. Place the veal, shallots, bacon and mushrooms in a serving dish. Pour over the cream sauce and serve with seasonal green vegetables.
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