|
Your
patronage of our affiliate
partners supports this web site.
We thank you! In other words, please shop at LBC
Gift Galerie!
Berncastel on the Moselle with the Ruins of Landshut, c.1834
Giclee Print
Turner, Joseph...
Buy at AllPosters.com
Geschnetzeltes Kalbfleisch
(Veal in Wine Sauce)
The Berghoff,
17 West Adams Street,
Chicago
Culinary Art:
Recipes from Great Chicago Restaurants
Copyright © 1995 The Art Institute of Chicago,
Introduction and
captions © Tom Fredrickson
 
Buy new, used, and
hard-to-find books at Alibris!
2 pounds veal leg, shoulder or breast,
cut in 2- to 3-inch pieces
2 teaspoons dried garlic granules
2 tablespoons lemon juice
2 tablespoons vegetable oil
4 tablespoons (1/2 stick) unsalted butter
1 medium onion, minced
2 tablespoons flour
3 cups chicken [or veal] stock
1/4 cup white wine
1/2 pound mushrooms, sliced
1 garlic clove, minced
1/2 bay leaf
1 teaspoon sugar
Salt and pepper to taste
2 tablespoons sour cream
Parsley, minced, for garnish
Preheat the oven to 325 degrees F. Place the veal in a bowl and
sprinkle with the garlic granules and lemon juice. Toss to coat evenly. Remove
the veal from the bowl and pound lightly with a meat mallet until somewhat
flattened.
Heat the oil and butter over high heat in a Dutch oven or ovenproof container
with a tight-fitting lid. Lightly brown the veal on all sides. Add the minced
onion and cook, stirring, about 2 minutes. Add the flour and stir, cooking for 2
more minutes. Add the remaining ingredients except the sour cream and parsley.
Bring the stew to a boil, cover, and place in the oven. Cook until
the veal is tender, 1 1/2 to 2 hours.
Remove the stew from the oven and adjust seasonings to taste. If the sauce
is too thin, reduce it briefly on the stove. If too thick, add chicken broth or
wine to thin it to the right consistency.
When ready to serve, discard the bay leaf and mix a little of the sauce with the
sour cream. Stir the sour cream mixture back into the stew. Do not re-heat the
stew after adding the sour cream or the sauce may curdle. Serve garnished with
minced parsley. Serves 4 to 6.
Featured Archive Recipes:
Veal Stew with Shallots and
Wild Mushrooms
Le Caméléon’s Braised Veal with Fresh Pasta
Cul de Veau à la Façon de Grand-Mère
Veal Medallions in
Cream Sauce
Here are some other wonderful titles of "food
and art" cookbooks
which,
unfortunately, are now very difficult to find or out of print:
 
Alibris connects people who love books, movies and music
to thousands of independent sellers around the world.
The Artist's Table: A Cookbook by Master Chefs
Inspired by
Paintings
in the National Gallery of Art
edited and compiled by Carol Eron,
Collins, 1995
Celebrating the Impressionist Table
by Pamela Todd and Louise Pickford,
Stewart, Tabori & Chang, 1997
Cezanne and the Provencal Table
by Jacqueline Saulnier and Gilles Plazy,
Random House Value Publishing, 1995
Charles Wysocki's Americana Cookbook
text and recipes by Joni Miller,
Harry N. Abrams Inc., 1995
The Impressionists' Table: Recipes &
Gastronomy of
19th-Century France
by Alexandra Leaf, Jacques Pépin, Rizzoli, 1994
Monet's Table: The Cooking Journals of Claude Monet
by Claire Joyes, Jean-Bernard Naudin,
Simon & Schuster, 1990
Renoir's Table: The Art of Living
and Dining with
One of the World's
Greatest Impressionist Painters
by Jacqueline Saulnier, Jean-Michael Charbonnier,
Simon &
Schuster, 1994
Toulouse-Lautrec's Table
by Jean-Bernard Naudin,
Genevieve Duego-Dortignac
and Andre Daguin,
Random House, 1993
Our all-time favorite cookbooks
Recipes from out-of-print
(or hard to find) cookbooks
Current Cookbook Feature
Index
- Cookbook Features
Classic
French Recipes
Daily Recipe Index
Recipe Archives Index |
![[Flag Campaign icon]](http://a1032.g.akamai.net/f/1032/81/30m/www.gamesville.lycos.com/art_gv/ribbon_small.gif){kind=small}
