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Cold Veal in Herb Sauce   CD  MC 120mins plus chilling


Serves 4     Cold   Veal  herbs  Vegetables   Alcohol  Main Course



1kg/2lb Boned and Rolled Shoulder of  Veal

25g/1oz Butter

1 tbsp Oil

2 Onions, sliced

2 Carrots, sliced

3 Sprigs Fresh Parsley

3 Sprigs Lovage

Salt and Black Pepper

150ml/5fl.oz. Dry White Wine

150ml/5 fl.oz. Stock

For the Herb Sauce

6 tbsp Mayonnaise

1 teasp Dijon Mustard

4 tbsp Natural Yoghurt

1 tbsp Freshly chopped Dill

1 tbsp Freshly chopped Tarragon

1 tbsp Freshly chopped  Chervil

1 tbsp Freshly chopped Chives




1. Start to prepare this dish the day before you plan to serve it. Choose a saucepan that fits the veal closely. Melt the butter and oil in the pan and brown the meat on all sides. Lift out the meat and put in the peeled and sliced onions and carrots. Cook gently for about 6 minutes before returning the meat to the pan.


2. Lay the parsley and lovage around it and sprinkle with salt and black pepper. Pour over the wine and stock and bring to the boil. Cover and simmer for 1 1/2 hours, or until the meat is tender. During the cooking, open the pan several times to baste the meat thoroughly and turn it over once or twice.


3. When the meat is tender, lift out and leave to cool overnight. Strain the juices and chill in the refrigerator. Discard the vegetables.


4. Next day make the sauce. Stir the mustard and yogurt into the mayonnaise. Remove all fat from the surface of the veal juices, and stir 4 tablespoons into the sauce; they will have set to alight jelly, so it will need some beating to make a smooth sauce. Stir in the chopped herbs.


5. To serve - carve the veal in thin slices, trim off any fat, and lay them on a flat dish. Spoon over the sauce and chill for an hour or two before serving.




More Beef/Veal Recipes  |  General Beef Prep & Cooking Times   |  Beef Cuts 


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Serving Suggestions

Serve with a green vegetable


Key techniques used in this recipe

Chop to To cut into pieces of approximately the same size.

Simmer - To maintain the temperature of a liquid at just below boiling.


Tips, Options and Substitutions




Main equipment required to make this recipe


Chopping knife

Chopping Board


Mixing Bowl


Make Ahead/ Freezing


Related Recipes and Information

More Beef/Veal Recipes 

General Beef Prep & Cooking Times

Beef Cuts 


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