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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Dutch

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Brown piece of veal in butter. | 2. Add water, salt, whole vegetables, herbs and seasonings and braise until the veal is tender- about 45 minutes. | 3. Add the meatballs to the broth and simmer for ten minutes after the temperature returns to the simmer point. | 4. Remove solids with a slotted spoon. | 5. Discard vegetables, herbs, and seasonings. | 6. Slice the veal into small bite size pieces. | 7. Make sauce- melt butter, add flour and stir constantly for a few minutes. | 8. Gradually add broth. | 9. Add meatballs and veal pieces back to the sauce. | 10. Add lemon, stir. | 11. Add cream, stir. | 12. Serve over rice, pasta or mashed potatoes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
veal	1/2	lb		303.73400000000004	3.1733	49.1868	10.4947
veal	1/2	cup	ground	303.73400000000004	3.1733	49.1868	10.4947
water	2	cups		0.0	0.0	0.0	0.0
salt	1	teaspoon		-	-	-	-
onion	1			64.0	14.944	1.76	0.16
carrot	1			29.52	6.8976	0.6696	0.1728
parsley	1/2	cup		10.8	1.899	0.8909999999999999	0.237
thyme	1/2	teaspoon		0.40399999999999997	0.0978	0.0222	0.0067
bay leaf	1			-	-	-	-
mace	1	pinch		0.5047	0.0537	0.0071	0.0344
peppercorn	6			151.15200000000002	0.938	0.3216	16.4552
broth	2	cups		23.5	6.016	0.0	0.0
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
flour	4	tablespoons		144.57	31.6514	2.3502	0.5609
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
cream	2	tablespoons		99.0	1.995	1.089	10.404000000000002

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