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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Belgian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Trim the veal of fat and sinews and cut it into neat cubes. | 2. Put them into a saucepan with the anchovies and thyme and cover with stock. | 3. Season lightly and simmer, covered for 1 hour or so until tender. | 4. The veal must cook gently or it will shrink and toughen. | 5. When completely tender, strain the stock into a jug and keep the veal on one side, removing the stalks of thyme. | 6. Melt the butter in a saucepan and stir in the flour. | 7. When it starts to froth gradually add the veal cooking liquid, stirring it in between each addition so that you have a smooth sauce. | 8. Let it simmer for 10 minutes then stir in the cream. | 9. Season the sauce with nutmeg and lemon zest and if necessary with salt and pepper. | 10. Put the meat back in the sauce and simmer gently until heated through. | 11. Serve garnished with slices of lemon. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
veal	2 1/2	lb		1518.6701	15.8667	245.9339	52.4735
anchovy	2 -3		chopped	-	-	-	-
thyme	2	sprigs		-	-	-	-
chicken broth	20	fluid		-	-	-	-
salt pepper				-	-	-	-
butter	1	ounce		161.595	7.4249	5.0491	13.607999999999999
plain flour	1 1/2	1/2		-	-	-	-
heavy cream	5	ounces		481.9414	3.8839	4.0256	51.1425
nutmeg	1	pinch		0.7219	0.0678	0.008	0.0499
lemon	1			1.2808	0.4116	0.0486	0.0132
lemon				1.2808	0.4116	0.0486	0.0132

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.