To serve four to six people
Ingredients
- 55g Butter
- 1.2kg rose veal with gristle removed and kept
- 1 tablespoon of wine vinegar
- 4 garlic cloves, peeled and crushed
- 2 Bay leaves
- 1 bouquet garni
- 4 rashers of streaky bacon, chopped
- Salt and fresh ground pepper
- 1 teaspoon of thyme
- 12-20 peeled shallots
- 8-10 large mushrooms sliced
- 55g plain flour
- 1 tbsp of Sherry or vin cuit
- 600ml single cream
Preparation
- Cut the veal into 3cm cubes
- Heat 15g butter in a large saucepan
- Add the veal, vinegar and garlic and fry lightly until the veal is lightly coloured
- Pour in enough water to cover the veal and add the bay leaves and bouquet garni.
- Once the veal has been simmering for one-hour place the veal trimmings and the bacon in a separate saucepan. Pour in enough water to cover add salt and freshly ground pepper and the thyme. Bring to the boil then reduce the heat to simmer.
- After the bacon has simmered for twenty minutes, add the peeled shallots and simmer for a further 30 minutes.
- Add the sliced mushrooms and simmer for ten minutes more.
- Strain the stock, discarding the veal trimmings but keeping the bacon, shallots and mushrooms (all of this must be kept warm).
- In a large saucepan melt the remaining butter. Mix in the flour and cook gently, stirring, for two minutes.
- Add the bacon stock and season with salt and freshly ground pepper.
- Add the sherry or vin cuit to the stock sauce and simmer gently for 20 minutes.
- Strain the stock into a saucepan and stir in the cream. Cook very gently, taking care not to bring to the boil.
- Place the veal shallots, bacon and mushrooms in a serving dish
