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50 g/2 oz/0.25 cup butter or margarine
1 onion, chopped
2 carrots, chopped
1.25 kg/2.5 lb veal joint, boned and rolled
150 ml/0.25 pt dry white wine
150 ml/0.25 pt Chicken Stock
3 parsley sprigs
3 dill (dill weed) sprigs
Salt and freshly ground black pepper
150 ml/0.25 pt Mayonnaise
5 ml/1 tsp Dijon mustard
60 ml/4 tbsp plain yoghurt
15 ml/1 tbsp chopped dill
15 ml/1 tbsp chopped parsley
15 ml/1 tbsp snipped chives
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Method :
Melt half the butter or margarine and fry (saute) the onion and carrots
until soft but not brown, then transfer to a casserole dish (Dutch oven)
just large enough to hold the meat. Melt the remaining butter or margarine
and fry the veal joint until browned and sealed on all sides, then
transfer to the casserole dish. Stir the wine and stock into the pan,
bring to the boil, add the parsley and dill sprigs and season to taste.
Simmer for
2 minutes, then pour over the veal. Cover and cook in a preheated oven at
180°C/350°F/gas mark 4 for 1.5 hours until tender. Lift out the meat and
leave it to cool. Strain and reserve the cooking liquor.
Place the mayonnaise in bowl and beat in the mustard, yoghurt and chopped
herbs with 45 ml/3 tbsp of the reserved cooking liquor. Serve the veal
sliced with the sauce poured over. |