Suzanne’s Recipe 32 – 2014 Sauté de Veau sauce citron avec Galette de chou-fleur
I have not cooked veal for some time and I had forgotten how really tasty it is. In my favourite Good French Cooking book by Mapie Toulouse Lautrec I selected a recipe which combines gently cooked veal with a light, delicate lemon sauce. The flavours of this dish are derived from the fresh herbs growing in my kitchen window and a lemon from my tree. The lemon adds a hint of tartness to the wonderfully smooth flavour of the veal. It is really easy to make and delicious to taste. I served it with a Galette made with cauliflower and potato in order to savour the sauce as much as possible. I paired the dish with a top wine from William Fevre, the Premier Cru Chablis from one of the best vineyards, Fourchaume, which is located on the right bank of the river Serein. This wine’s flavour is distinguished from other Chablis by its rounded lemony flavours and fresh minerality so it goes beautifully with this dish.
- 750g veal cut in cubes or strips
- 125 ml cooking oil
- ¼ teaspoon fresh rosemary
- ¼ teaspoon fresh thyme
- 250ml veal or chicken stock
- 2 eggs
- 1 lemon
- Salt and Pepper
- Cut the veal into small cubes or long strips
- Heat the oil in a heavy based saucepan
- Gently fry the veal until lightly brown on all sides
- Dissolve the veal stock or chicken stock cubes in 250ml boiling water
- Wash, dry and finely chop the rosemary and thyme
- Add the herbs and stock to the veal.
- Add salt and pepper to taste.
- Cover and simmer gently for at least 1 hour, test for tenderness with the point of a knife. Continue simmering for up to another half hour if not sufficiently tender.
- Grate the rind of the lemon and put zest on one side (for the Galette).
- Cut lemon in half and squeeze out the juice into a bowl put aside.
- Wash, dry and chop 2 tablespoons of parsley
- Separate the egg yolks into one bowl, put the egg whites into a separate bowl (for the Galette).
- Just before serving add 1 tablespoon of parsley to the two egg yolks and whisk together.
- Slowly pour this mixture into the cooked meat and stir in, do not allow mixture to boil.
- Pour the meat and sauce into a warm dish and serve straight away, recommended with the Cauliflower Galette see recipe below.
I recommend pairing this dish with the Premier Cru Chablis Fourchaume from William Fevre
Cauliflower Galette (optional):
- 1 small cauliflower
- 4 large potatoes
- 1 tablespoon chopped parsley
- Grated lemon rind
- 2 Egg whites
- 50g Butter or oil to fry in
- Peel the potatoes, cut in quarters and boil for 20 minutes until soft.
- Remove outer leaves and large stalks from cauliflower, cut into large florets.
- Boil or steam until tender about 15 – 20 minutes
- In a large bowl mush the two together plus the parsley or blend in a kitchen mixer until smooth
- Whisk the egg white and add it to the mashed cauliflower and potatoes, beat together.
- Add salt and pepper to taste
- Heat the butter/oil in a large heavy based pan
- Spoon the mixture into the pan and flatten into a large cake
- Cook on both sides until golden brown.
Serve hot, on a large flat plate decorated with the grated lemon rind and fresh parsley leaves