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MAIN
DISHES- VEAL AND LAMB:
Roast Veal Dijon
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Roast
Veal Dijon |
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Use good quality
veal for this easy but elegant dish...
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1
small |
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boned, rolled leg of veal (3-4 lbs.) |
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½
cup |
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butter, melted |
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8
oz |
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jar
Dijon wine mustard |
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10½
oz |
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can
consummé |
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¼
cup |
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sherry |
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chopped parsley |
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1 |
Preheat oven
to 300 degrees F. |
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2 |
Place meat
in a shallow roasting pan. Blend melted butter
and mustard and pour over meat, covering all
sides. |
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3 |
Roast 4
hours. During the last hour, baste every 20
minutes with a mixture of consommé and sherry. |
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4 |
The meat
will carve more easily if you wait 20-30 minutes
after removing it from the oven, keeping it warm
on the back of the stove with a loose cover of
foil. |
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5 |
Make a gravy
of the pan juices, thickening, if necessary,
with arrowroot or flour. Pass gravy separately
with chopped parsley sprinkled on top. |
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Servings: 6
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Recipe Source |
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Private Collection- Recipes from the
Junior League of Palo Alto |
Cooking Tips:
Consumme is a clear broth that can be found in most
supermarkets.
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