1.5 kg (3 lb) loin of veal with kidney
salt and freshly milled white pepper
2 bouquets garnis
1 onion
1 tomato
4 tablespoons oil
1 bay leaf
450 ml (3/4 pint) hot meat stock
1 teaspoon paprika
4 tablespoons double cream
salt and freshly milled white pepper
2 bouquets garnis
1 onion
1 tomato
4 tablespoons oil
1 bay leaf
450 ml (3/4 pint) hot meat stock
1 teaspoon paprika
4 tablespoons double cream
method
1. Wash the meat well in cold water, wipe it dry and rub in salt and pepper. Trim and coarsely chop the herbs. Cut the onion into wedges. Wash and quarter the tomato.
2. Heat the oil in a roasting tin on the hob and brown the veal all over, then transfer the tin to a hot oven (220°C, 425°F, gas 7) and roast the meat on the bottom shelf for 1 1/2 hours.
3. After 30 minutes, add the chopped herbs, vegetables and bay leaf. Gradually add the hot stock, reserving a small quantity, and baste the meat. After 1 hour, reduce the heat to 200 c, (400 f, gas 6). When the meat is cooked, transfer it to a warm plate.
4. Dilute the roasting juices with the remaining stock, strain, add the paprika, thicken with the cream and season to taste.
Serve with: tomatoes stuffed with sweetcorn and peas, Croquette Potatoes, and asparagus tips.
2. Heat the oil in a roasting tin on the hob and brown the veal all over, then transfer the tin to a hot oven (220°C, 425°F, gas 7) and roast the meat on the bottom shelf for 1 1/2 hours.
3. After 30 minutes, add the chopped herbs, vegetables and bay leaf. Gradually add the hot stock, reserving a small quantity, and baste the meat. After 1 hour, reduce the heat to 200 c, (400 f, gas 6). When the meat is cooked, transfer it to a warm plate.
4. Dilute the roasting juices with the remaining stock, strain, add the paprika, thicken with the cream and season to taste.
Serve with: tomatoes stuffed with sweetcorn and peas, Croquette Potatoes, and asparagus tips.
serving amount
serves 6
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