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RECIPES:
MAIN
DISHES- VEAL AND LAMB:
Veal with Gruyere
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Veal
with Gruyere |
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Delicious with a
cheesy sauce...
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4
lbs |
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veal
cutlet, cut into 8 pieces 1" thick |
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2
large |
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eggs, slightly beaten |
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1
cup |
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flour seasoned with salt and pepper |
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½
cup |
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butter
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SAUCE: |
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¾
cup |
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butter |
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3
cups |
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chopped onions |
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1
1/3 cups |
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heavy whipping cream |
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¾
lb |
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Gruyère cheese, grated |
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1/8
tsp |
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nutmeg |
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2
14oz. |
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cans
hearts of palm |
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1 |
Dip each
veal cutlet in egg and then coat with flour.
Place on a plate and refrigerate while preparing
the sauce. |
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2 |
To prepare
sauce: melt ¾ cup of butter in saucepan. Add
onion, cover and simmer until onion is
transparent, not brown. Purée in a blender and
transfer to the top of a double boiler over
simmering water. Add cream, cheese and nutmeg,
cooking until cheese melts and sauce is thick
and smooth. Drain liquid from hearts of palm and
cut each heart into 3 pieces. Add to cheese
sauce, cooking until hearts are warmed. |
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3 |
Heat ½ cup
butter in a skillet. Sauté veal until golden
brown, keeping the cooked pieces warm while
browning the rest. Cover with sauce and serve. |
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Servings: 8 |
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