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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 330 degrees F. | 2. Combine onions, leek, celery, garlic and bouquet garni in large casserole. | 3. Melt butter in large skillet over medium heat. | 4. Add veal and cook until firm and white, turning occasionally, 8-10 minutes; do not brown. | 5. Add flour and stir 1 minute. | 6. Add 4 cups stock and bring to boil, stirring constantly. | 7. Pour into casserole. | 8. Season. | 9. Cover and bring to boil. | 10. Transfer to oven. | 11. Cook until veal is very tender, stirring very often and skimming foam from surface, 1 ½ to 2 hours (if sauce becomes too thick, add more stock, as required). | 12. Transfer veal to large saucepan using slotted spoon. | 13. Degrease sauce. | 14. Boil in casserole until thick enough to coat back of spoon. | 15. Add crème fraiche and boil until thickened. | 16. Remove from heat. | 17. Stir in lemon juice. | 18. Adjust seasoning. | 19. Strain over veal. | 20. (can be prepared up to 3 days ahead.) Rewarm over medium-low heat; do not boil. | 21. Stir in gherkins and capers. | 22. Spoon rice into shallow bowls and ladle veal over. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	2		sliced	88.0	20.548000000000002	2.42	0.22
leek	2		sliced	-	-	-	-
celery	1	stalk	sliced	10.24	1.9008	0.4416	0.1088
garlic	4	cloves		17.88	3.9672	0.7632	0.06
bouquet garni	1			-	-	-	-
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
veal breast	2 1/2	lb	boned trimmed cut	2358.72	0.0	198.1098	167.265
purpose flour	2	tablespoons		-	-	-	-
chicken stock	4	cups		345.6	33.888000000000005	24.191999999999997	11.52
creme fraiche	1	cup		-	-	-	-
lemon juice	1/4	cup		13.42	4.209	0.2135	0.1464
gherkin	6		sliced	-	-	-	-
caper	2	tablespoons	rinsed drained	3.9560000000000004	0.8411	0.4059	0.1479
rice			cooked	-	-	-	-

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