Noisettes de Veau à la Turenne

Ingredients

• 1½ lb. of lean veal
• 2 oz. butter
• 6 chopped mushrooms
• 2 finely chopped shallots
• a dessert-spoonful of flour
• 1 gill of beef stock
• a glass of Chablis
• salt
• paprika
• pepper
• 1 gill of cream
• 2 yolks of eggs
• chopped parsley

Method

1. 1

   Cut the veal into even-sized cubes, insert strips of larding bacon in each cube.

2. 2

   Melt butter in a sauté-pan, fry the meat over a quick fire for a few minutes.

3. 3

   Add mushrooms and shallots, sprinkle with flour, stir, and moisten with beef stock and Chablis.

4. 4

   Bring to boil and simmer for 20 minutes.

5. 5

   Season with salt, paprika, and pepper.

6. 6

   Add parsley, cream, and yolks of eggs, keep on hot stove for another 20 minutes without boiling.

7. 7

   Dish up and serve.

Nutrition per serving

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 36. The excerpt below is the record exactly as published.

Noisettes de Veau ^ la Turenne. (Veal Cubes, Larded and Stewed.) Cut ij lb. of lean veal into even-sized cube shapes, insert a few strips of larding bacon in each cube. Melt 88 Recherche Entrees. 2 oz. butter in a saute-pan, put in the meat, and fry over a quick fire for a few minutes. Then add 6 chopped mushrooms, 2 finely chopped shallots, and blend together Sprinkle over a dessert-spoonful of flour, stir and moisten with a gill of beef stock and a glass of Chablis, bring to the boil and simmer for 20 minutes. Season with salt, paprika, and pepper. Lastly add chopped parsley, \ gill of cream, and 2 yolks of eggs

Cook this with the app: pantry check, scaling, and the assistant.