Veal Kidney Roll in Cream Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg roast veal (veal kidney roast)
- 1 small calf bone
- 3 carrot (s)
- 2 leeks
- 2 shallot (s)
- 2 cloves garlic
- 1 bay leaves
- 100 ml sweet cream
- Pepper - grains, white
- 50 ml white wine
- celery
- 100 g butter
- powdered sugar
- salt
Print Recipe
Pin Recipe Instructions
- Preparatory work if you don`t have veal stock:
- The day before, gently simmer a small veal bone with a carrot, some leek (only the white one), a slice of celery, a carrot and a few peppercorns for 2 hours. The water should just barely cover the ingredients. Again and again skim off the foam. Let it get cold and degrease. Then reduce to half a liter of stock. Do not use onions for the stock.
- Do not salt.
- The roast: Cut a carrot, a slice of celery and the white of a leek into fine strips.
- Season the rolled veal kidney roast with white pepper from the mill and fry all over in hot butter in a roasting pan. Take the meat out of the roaster. Also sauté the finely chopped vegetables briefly in the hot butter. Extinguish with a dash of white wine, pour 100 ml of veal stock, add half a bay leaf, cloves of garlic, two shallots with peel and 5 peppercorns. Put the roast back in the roasting pan, cover with a lid.
- Stew for 2 hours with the lid closed at 180 degrees. After one hour of braising time, take the roasting pan out of the oven for a moment, salt the meat, pour in 100 ml of cream and, if necessary, add a little more veal stock. There should be about 1.5 cm of liquid in the roasting pan. Then fry for another hour.
- In the meantime, cut fine strips again from a carrot, a slice of celery and the white of the leek. Put some butter in a pan, add a touch of powdered sugar and sauté the vegetable julienne in this butter for several minutes.
- Take the meat out of the roaster,
- Pass the sauce through a fine sieve, squeezing the vegetables lightly, but not too much. Possibly season the sauce to taste and thicken slightly with cornstarch if you like.
- Serve with the glazed vegetable julienne, dumplings or wide noodles.
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