Friday, November 13, 2009

#204 Minced Veal and Eggs

Here is another recipe from Alexis Soyer – the first celebrity chef and all-round (though slightly pompous) good guy. I have mentioned him before in previous posts. I thought I would try this recipe as a test for the veal I bought from Winter Tarn. This seemed like a good mid-week meal as it is quick to cook that seemed nice and satisfying; just what one needs of a Wednesday in rainy Manchester.

Begin by chopping a small onion and a clove of garlic and softening them in a generous ounce of butter. Once soft, turn up the heat to brown them slightly and then add 8 ounces of minced veal. Fry until it has browned slightly. Now add some seasonings, herbs and spices: a rounded teaspoon of salt, half a teaspoon of black pepper, a pinch each of cinnamon and nutmeg and a teaspoon of thyme leaves. Next stir through a heaped teaspoon of flour and when that has browned slightly pour in a quarter of a pint of milk (full fat if you can!). Simmer very gently for fifteen to twenty minutes until the mince has become soft and unctuous in its now creamy sauce. Whilst that is happening poach an egg and fry a slice of bread per person. Taste the veal and add more seasonings and ‘sharpen it’ with some lemon juice or white wine vinegar.

Place a slice of fried bread on each plate, then a helping of the veal and finally a poached egg on top.

#204 Minced Veal and Eggs. What seems like a bizarre recipe turned out to be absolutely delicious, the delicate milky veal melds perfectly with the milk in the sauce and the fried bread and poached eggs added to the comfort food kick that I really required. Great stuff. Give it a go; quick and easy. 8/10.

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