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Veal with Stilton and Walnuts

ingredients serves 4 – 6 1.5 kg (3 – 3 1/2 lb) boned shoulder of veal 1 tablespoon vegetable oil 15 g (1/2 oz) butter 425 ml (3/4 pint) chicken stock bouquet garni 175 g (6 oz) mushrooms, sliced 2 teaspoons cornflour 2 teaspoons water walnut halves, to garnish for the stuffing 100 g (4 oz) Stilton cheese 50 g (2 oz) shelled walnuts, chopped 3 tablespoons parsley and thyme packet stuffing mix salt and...

Veal Escalopes in Cream

330 calories per serving ingredients serves 4 4 (150 g/5 oz) veal escalopes 50 g (2 oz) butter salt and freshly milled white pepper 150 ml (1/4 pint) hot stock 5 tablespoons creme fraiche generous pinch of dried lovage or sage method 1. Wash and dry the escalopes, cut off any skin and flatten each cutlet evenly with the ball of your hand. Heat the butter in a frying pan and fry the escalopes for 3-4 minutes...

Veal Escalopes with Lemon Sauce

ingredients 4 servings 4 Veal escalopes, pounded thin 4 Tbs Lemon juice Salt and pepper to taste 50 g (2 oz) 4 Tbs Butter 175 ml (6 fl oz) 3/4 cup Dry white wine or chicken stock 1 Tbs Beurre manie (one part butter and two parts flour blended) 1 Large lemon, thinly sliced 1 tsp Chopped parsley method 1. Sprinkle the escalopes with 2 tablespoons of the lemon juice and set aside for 30 minutes, basting...

Sweet and Sour Goose Stew

ingredients serves 4 200 g (7 oz) 1 1/3 cups mixed dried fruit 1 kg (2 1/4 lbs) goose giblets (wings, neck, gizzard and heart) 1 cup (8 fl oz) 250 ml water 1 onion 1 bay leaf 2 cloves Soup vegetables, carrots, leeks, celeriac etc. salt 1/3 cup (75 g) butter 5 tbsp plain flour 2 tbsp cider vinegar 1 tbsp sugar 2 pinches black pepper method 1. Cover dried fruit with water and soak for 12 hours. 2. Rinse goose...

Goose in Aspic

ingredients serves 10-12 1 goose weighing 3 kg (6 1/2 lbs) 500 g (18 oz) veal bones 2 onions 1 tsp salt 1 piece lemon peel 1 bay leaf 4 peppercorns 4 allspice berries 1/2 tsp dried thyme Pinch each dried basil and tarragon 1.75 litres/3 1/2 pt/7 cups water 2 cups (500 ml) (16 fl oz) vinegar Good quantity soup vegetables 6 sachets gelatine/65 g (2 1/2 oz) Large bunch parsley/flat-leaved) method 1. Cut complete...

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