|
| |
Braised Veal With Caviar Sauce
(Teliatina Z Pidlyvoiu Iz Ikry)
|
|
|
| What You Need: |
|
|
|
3 tablespoons butter
1 cup thinly sliced onions
1 carrot, scraped and cut into ½- inch rounds
4 sprigs parsley
2 stalks celery with their leaves, cut into 2-inch lengths
3 bay leaves
3 whole cloves
1 tablespoon finely chopped lemon peel
3 tablespoons vegetable oil
3½ - to 4-pound boneless veal, cut from either the leg or the rump and securely tied
1 cup dry white wine
Salt
Freshly ground black pepper
2 teaspoons potato starch dissolved in 2 tablespoons cold water
2 tablespoons (1 ounce) black caviar
½ teaspoon fresh lemon juice
|
|
| |
|
|
|
| How To Cook: |
|
|
1. In a heavy 6-quart casserole, melt the butter over high heat. Add the onions, carrot, parsley, celery, bay leaves, cloves and lemon peel and cover the pan. Lower the heat and simmer for about 15 minutes, until the vegetables are soft but not brown. Set aside.
|
2. Preheat the oven to 325°F. In a heavy 10- to 12-inch skillet, heat the 3 tablespoons of oil over high heat until a light haze forms above it. Add the veal and brown for 8 to 10minutes, turning it every 2 or 3 minutes so that it browns evenly on all sides.
|
3. Then place it on top of the vegetables in the casserole and pour in the wine. Bring to a boil over high heat, sprinkle the meat liberally with salt and a few grindings of black pepper and cover the casserole tightly. Braise in the center of the oven for 1¼ hours, turning the veal over after 45 minutes.
|
4. When the veal is tender, transfer it to a heated platter, cut away the strings and carve the meat into ¼ -inch-thick slices. Arrange them, slightly overlapping, down the center of a large platter and cover the platter loosely with foil to keep the meat warm while you make the sauce.
|
5. Quickly strain the entire contents of the casserole through a fine sieve into a bowl, pressing down hard on the vegetables with the back of a large spoon before discarding them. Skim off any surface fat and return the braising juices to the casserole.
|
6. Stir in the dissolved potato starch. Then bring the sauce to a boil over high heat, stirring constantly until it is lightly thickened and smooth. Reduce the heat to low, gently stir in the caviar and lemon juice and taste for seasoning. Pour the sauce over the veal and serve at once, or if you prefer, serve the sauce separately.
|
|
|
|
|
|
|
|
