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50 g/2 oz/0.25 cup butter or margarine
750 g/1.75 lb veal, cubed
1 onion, chopped
1 garlic clove, crushed
1 carrot, sliced
450 ml/0.75 pt/2 cups Chicken Stock
10 ml/2 tsp thyme
10 ml/2 tsp marjoram
1 bay leaf
Salt and freshly ground black pepper
50 g/2 oz/0.5 cup chopped sorrel
15 ml/1 tbsp plain (all-purpose) flour
150 ml/0.25 pt single (light) cream
15 ml/1 tbsp lemon juice
Boiled potatoes and carrots, to serve
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Method :
Melt half the butter or margarine and fry (saute) the veal, onion, garlic
and carrot, stirring continuously, until just browned. Stir in 300 ml/0.5
pt/1.25 cups of the stock and the herbs and season to taste. Bring to the
boil, cover and simmer for 1 hours until tender.
Simmer the sorrel in the remaining stock for 5 minutes. Leave to cool
slightly, then puree in a food processor or blender. Melt the remaining
butter or margarine, stir in the flour and cook, stirring, for 1 minute.
Stir in the sorrel puree. When the veal is cooked, stir the puree into the
casserole. Stir in the cream and lemon juice and season to taste. Remove
the bay leaf and serve with boiled potatoes and carrots. |