Monday, August 10, 2009

Grandma Katie's Veal Velouté

My Grandma's Recipes and Other Old Time NostalgiaParmesan, Bread and Olive Oil

This is a real gem! The recipe includes Velouté Sauce , which in French cuisine is considered to be one of the five 'mother sauces'. Without further is the recipe you have just got to try...Grandma Katie's Veal Velouté.


1/4 lb linguine pasta, uncooked
2 cups Velouté sauce, seasoned with dash or two of nutmeg and 2 tablespoons of sherry
2 cups veal, cubed
1/3 cup Parmesan cheese, grated


Break linguine pasta in 1" pieces and cook to al dente. Drain well and place in the bottom of a lightly greased 6 - 8 cup casserole pan. While the linguine is cooking brown the 2 cups of cubed veal in a searing hot fry pan drizzled with olive oil; scoop the veal out of the pan and evenly layer on top of the linguine. Pour 2 cups of seasoned Velouté sauce over the linguine and veal, cover with Parmesan cheese. Bake in a 350 degree oven for 30 - 40 minutes. Serve with hot French bread.

Velouté Sauce

Melt 2 tablespoons of butter in a sauce pan, whisk in 2 tablespoons of flour, 1/4 teaspoon of salt and a dash of pepper. Over medium heat, slowly add 1 3/4 cups chicken broth; constantly stirring to make a smooth, thickened blond-colored sauce. Season with nutmeg and sherry.

* Use chicken or very tender steak in place of the veal

Bon Appétit!

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