Veal Creams RecipeOrigin: Britain Period: Traditional |
Ingredients:
180g lean veal, minced or shredded 
Veal Creams Preparation:Method:Add a little oil to a pan and use to fry the beef for about 8 minutes, or until well browned and cooked through. Take off the heat and set aside. In the meantime, melt the butter in a saucepan then scatter the flour over the top and stir in to form a smooth roux. Cook for 1 minute, stirring constantly, then whisk in the stock until smooth. Bring the mixture to a boil, reduce to a brisk simmer and continue cooking, stirring constantly, until the mixture leaves the sides of the pan (about 10 to 15 minutes). Take off the heat then add the veal and either pound the mixture well or transfer to a blender and purée. Turn the resultant mixture into a bowl then blend in the cream and the beaten egg before seasoning, to taste, with the salt, black pepper and nutmeg. Blend all the ingredients thoroughly then turn the resultant mix into well-buttered ramekins and cover with greaseproof paper, tenting them over the dishes and securing tightly with string. Cover with foil then steam for about 20 minutes, or until firm to the touch. Serve in the ramekins, accompanied by a strong beef stock, green beans and julienned carrots tossed in melted butter. |
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