Veal Croquettes A La Reine. Recipe

History of Veal Croquettes A La Reine

Veal Croquettes A La Reine is a classic French dish that originated in the 19th century. The term "à la Reine" translates to "in the style of the queen", suggesting that this dish was fit for royalty. It is believed to have been created during the time of Queen Marie Antoinette, who was known for her extravagant and luxurious taste in food.

Fun Facts about Veal Croquettes A La Reine

1. Croquettes were a popular dish in the royal courts of Europe, especially during the Rococo period. They were made with a variety of ingredients, including fish, poultry, and veal.

2. The use of macaroons in this recipe adds a unique and delightful twist. Macaroons were a favored sweet treat during the 18th century, and their infusion with wine adds a touch of complexity to the dish.

3. The addition of sweetened strawberries provides a burst of fresh and fruity flavor to the rich veal croquettes. This combination of savory and sweet elements creates a harmonious balance on the palate.

Recipe: Veal Croquettes A La Reine

Preparation Time: 1 hour
Cooking Time: 30 minutes
Serves: 4

Ingredients:

- 500g veal, minced
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 2 eggs, beaten
- 1 cup breadcrumbs
- Vegetable oil for frying
- For the sauce:
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 tablespoon cornstarch
- Salt and pepper to taste
- For serving:
- Cooked rice or mashed potatoes
- Parsley, chopped (for garnish)

Instructions:

1. In a large skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until translucent and fragrant.

2. Add the minced veal to the skillet and cook until browned, breaking it up with a spoon as it cooks. Remove from heat and set aside.

3. In a separate small saucepan, heat the milk over low heat until warm.

4. In the same large skillet used to cook the veal, melt 1 tablespoon of butter over medium heat. Stir in the flour and cook for 1-2 minutes, until the mixture turns golden.

5. Gradually whisk in the warm milk, stirring constantly to avoid lumps. Cook until the sauce thickens and coats the back of a spoon.

6. Return the cooked veal to the skillet and stir it into the sauce. Add nutmeg, salt, black pepper, and paprika. Cook for an additional 5 minutes, stirring occasionally.

7. Transfer the veal mixture to a bowl and let it cool for about 30 minutes in the refrigerator.

8. Once chilled, shape the veal mixture into small croquettes using your hands. Roll each croquette in beaten eggs, then coat with breadcrumbs. Repeat until all the veal mixture is used.

9. In a deep skillet or frying pan, heat vegetable oil over medium-high heat. Fry the veal croquettes in batches until golden brown, turning them occasionally to ensure even browning. Remove from the oil and place on a paper towel-lined plate to drain excess oil.

10. In a separate small saucepan, heat the chicken broth over medium heat. In a cup, dissolve the cornstarch in a little cold water, then add it to the broth. Stir continuously until the sauce thickens.

11. Reduce heat to low and add the heavy cream to the sauce. Stir well and season with salt and pepper to taste. Cook for an additional 2-3 minutes, stirring occasionally.

12. Serve the veal croquettes with cooked rice or mashed potatoes, and ladle the sauce over them. Garnish with chopped parsley for an added touch of freshness.

Similar Recipe Dishes:

- Chicken Croquettes: Substitute chicken for veal in the recipe. Follow the same instructions to prepare and cook the croquettes. Serve with a creamy mustard sauce for a delightful twist.

- Potato Croquettes: Replace the veal with mashed potatoes and add some grated cheese to the mixture. Shape the croquettes as directed, then deep fry until golden brown. Serve with a tangy tomato sauce for a delicious vegetarian option.

- Shrimp Croquettes: Use cooked and chopped shrimp instead of veal. Combine the shrimp with sautéed onions and garlic, and follow the rest of the recipe as directed. Serve with a zesty lemon aioli for a seafood delight.

These variations allow you to explore different flavors and textures while still enjoying the crispy, indulgent appeal of croquettes.

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