Rene Vincent - Porto Ramos
Porto Ramos
Rene Vincent
Buy This Art Print At




 exclusive creative

 WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Beef Recipes

WB01419_1.gif (2752 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Roast Veal with Cèpes and Banyuls

"I am a great eater of beef, and I believe
that does harm to my wit."

~ William Shakespeare

Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Recipe Index

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!


[Flag Campaign icon]


Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!


 Cepes H.touron
Cepes H. Touron
Art Print

Buy at



Roast Veal with Cèpes and Banyuls
(Rôti de Veau aux Cèpes et Banyuls)
Saveur November 2000

Serves 4

“At Cal Pai [a country farmhouse inn, Eyne, Cerdanyha, France],
Françoise Massot makes this dish with whatever wild mushrooms
she has gathered, using fresh ones in season.”

 1 1/2 ounces dried cèpes (porcini)
2 tablespoons peanut, sunflower, or vegetable oil
One 2-pound boneless shoulder veal roast,
tied by butcher
Salt and freshly ground black pepper
1 large yellow onion, peeled and coarsely chopped
1 clove garlic, peeled and finely chopped
1 bunch parsley, leaves chopped
2 large sprigs fresh thyme
2 bay leaves
1 cup sweet banyuls or ruby port *

 1. Put mushrooms in a medium bowl, add 3 cups warm water, cover,
and set aside until the mushrooms are hydrated and soft, about 30
minutes. Remove mushrooms from liquid, and transfer to a cutting
board. Strain liquid through a coffee filter, and set aside. Coarsely
chop mushrooms, and set aside.
2. Meanwhile, heat oil in a large, heavy ovenproof pot with a tight-
fitting lid over medium-high heat. Season veal generously with salt
and pepper, add to pot, and brown on all sides, about 5 minutes.
Transfer the meat to a platter, and set aside.
3. Add onions to pot, and cook, stirring and scraping any browned bits
stuck to bottom of pot with a wooden spoon, until lightly browned,
about 3 minutes. Add reserved mushrooms and garlic, and cook about
1 minute. Add parsley, thyme, bay leaves, banyuls [or ruby port] and
1 cup of the reserved mushroom liquid, again scraping any browned
bits stuck to bottom of pot with a wooden spoon.
4. Return meat and any accumulated juices to pot, cover, reduce heat
to low, and braise until meat is tender when pierced with a fork,
about 2 1/2 hours. Transfer the meat to a cutting board, remove
strings, and carve into thick slices. Serve with mushrooms and
braising juices spooned over meat.

      * Banyuls is a fortified, Grenache-based wine from the town of the same
name on the French Catalan coast, near the Spanish border. Some
good examples of banyuls are available in the United States , but
if you can’t find it, substitute a good ruby port.

Featured Archive Recipes:
Herb-Roasted Rack of Veal
Herbed Veal Chops with Wild Mushroom Sauté
Roasted Veal with Caramelized Apple Sauce
Veal Loin Stuffed with Bell Peppers,
Goat Cheese and Basil


Index - Beef Recipe Archives
Party Central!
Daily Recipe Index
Recipe Archives Index

WB01419_1.gif (2752 bytes)

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright © 1999-2007 Crossroads International.  All rights reserved.
Some graphics copyright
Revised: January 12, 2007.