Veal In White Sauce Recipe

Veal in White Sauce Recipe:

History and Fun Facts:
Veal in White Sauce is a classic dish that has been enjoyed for generations. It originated in European cuisine, particularly in France and Italy, where veal is highly valued for its tender and delicate flavor. The use of white sauce in this recipe adds a creamy and rich element to the dish.

Interesting fact: The dish was popularized during the Victorian era, known for its emphasis on elaborate and luxurious meals. Veal in White Sauce was often served at upscale dinner parties and fancy occasions.

Ingredients:
- 2 pounds Neck of Veal
- 2 ounces Butter
- 1 ounce Flour
- Salt and Pepper, to taste
- 1 Egg
- 3/4 pint Milk
- 1 Onion
- 1 fagot of Herbs (a bundle of fresh herbs like parsley, thyme, and bay leaves tied together with kitchen twine)
- 1 dozen Peppercorns
- Lemon Juice

Total Cost: 1 shilling and 3 1/2 pence

Instructions:
1. Start by preparing the white sauce. In a saucepan, melt the butter over medium heat.

2. Once the butter has melted, add the flour to the saucepan. Stir well to combine the butter and flour, ensuring there are no lumps. Cook the mixture for a few minutes, but be careful not to let it brown.

3. In a separate pot, bring the milk to a boil. Add the onion, fagot of herbs, and peppercorns to the milk. Allow the flavors to infuse for a few minutes.

4. Remove the onion, fagot of herbs, and peppercorns from the milk using a slotted spoon or a strainer. Pour the infused milk into the saucepan with the butter and flour mixture. Stir continuously until the sauce comes to a boil and thickens.

5. While the white sauce is cooking, cut the veal into cutlets. Season them with salt and pepper to taste.

6. Once the sauce has thickened, gently place the veal cutlets into the sauce. Reduce the heat to low, cover the saucepan, and simmer for approximately one hour or until the veal is tender.

7. Carefully remove the cooked veal cutlets from the sauce and arrange them on a serving dish.

8. In a separate bowl, beat the egg with a few drops of lemon juice and a spoonful of gravy or milk.

9. Pour the beaten egg mixture into the sauce in which the veal was cooked. Stir briskly over low heat until the sauce thickens further.

10. Strain the sauce over the veal cutlets and serve immediately. The white sauce should coat the veal cutlets nicely, adding a creamy and flavorful touch to the dish.

Optional: For an added twist, you can fry a few small fat rashers of bacon until crispy and roll them up. Serve them alongside the Veal in White Sauce as a delicious accompaniment.

Similar Recipe Dishes:
If you enjoy Veal in White Sauce, you might also like these similar recipe dishes:

1. Chicken in White Wine Sauce: This dish features tender chicken cooked in a flavorful white wine sauce. It is often served with vegetables and is a popular choice for elegant dinners.

2. Pork Chops in Creamy Mushroom Sauce: A delicious variation, this recipe combines tender pork chops with a creamy mushroom sauce. The earthy flavors of the mushrooms complement the richness of the sauce perfectly.

3. Beef Stroganoff: This classic Russian dish consists of sautéed beef strips cooked in a creamy mushroom and onion sauce. It is traditionally served over egg noodles or rice and is a hearty and comforting meal option.

4. Veal Piccata: Another popular veal dish, Veal Piccata features thinly sliced veal cooked in a tangy sauce made with lemon juice, capers, and butter. It is a vibrant and flavorful dish that is often accompanied by pasta or potatoes.

These dishes offer a variety of flavors and textures, showcasing the versatility of white sauce in different meat-based recipes. Experimenting with these recipes will add a delicious touch to your culinary repertoire. Enjoy!

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