Veal Saute Hunter Style (Veau Saute Chasseur)

Ingredients

• 3 pounds breast of veal
• 1 herb bouquet
• Salt and pepper
• 1 tablespoon grated carrot
• 2 tablespoons butter
• 8 fresh mushrooms
• 6 shallots, chopped
• 1 cup stock
• 1 cup white wine
• 2 egg yolks, beaten
• 2 hard-boiled eggs
• 1 teaspoon minced parsley
• 1 teaspoon minced tarragon
• Large croutons

Method

1. 1

   Choose lean veal, cut into convenient pieces, and season with salt and pepper.

2. 2

   Melt butter and fry meat slowly without browning.

3. 3

   Add mushrooms and shallots, frying without browning.

4. 4

   Transfer to a casserole.

5. 5

   Heat stock and wine together, pour over, adding bouquet and carrot.

6. 6

   Season sauce with salt and pepper.

7. 7

   Cover and bake in moderate oven for 45 minutes, basting occasionally.

8. 8

   When done, pour in beaten egg yolks, shaking casserole to mix.

9. 9

   Garnish with egg slices and croutons, sprinkle with parsley and tarragon.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 139. The excerpt below is the record exactly as published.

VEAL SAUTE HUNTER STYLE (Veau Saute Chasseur) 3 pounds breast of veal 1 herb bouquet Salt and pepper 1 tablespoon grated carrot 2 tablespoons butter 2 egg yolks, beaten 8 fresh mushrooms 2 hard-boiled eggs 6 shallots, chopped 1 teaspoon minced parsley 1 cup stock Large croutons 1 cup white wine 1 teaspoon minced tarragon

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