* Exported from MasterCook *

TUBNISSIAN VEAL(BLANQUETTE DE VEAU)

Recipe By :
Serving Size : 4 Preparation Time :0:45
Categories : 5-10G Low Carb Meat Beef-Veal Pot Roast
Regional African Znew2002


Amount Measure Ingredient -- Preparation Method
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2 lb veal -- 1kg
sliced thin and cut into 3" 7.5cm squares
1/2 cup olive oil
1 med onion -- sliced
2 tbsp flour
1/4 tsp salt
1/4 tsp pepper
2 egg yolks
1/4 cup lemon juice

In a 9 inch 23cm skillet or shallow casserole braise the veal, using 1/4 cup olive oil.
Remove the meat and saute the onion in the same oil till limp.
Place the remainder of the olive oil in a small skillet and lightly saute the flour, seasoned with a pinch of salt and pepper.
Blend with the onion in the larger pan.
Replace the veal and cover with 1 1/2 - 2 cups hot water or stock.
Cover and let simmer till tender, about 1/2 hour on very low heat.
If necessary add two or three more tablespoons of water or stock to prevent sticking.
Just before serving, prepare sauce.
Keep the meat warm while preparing the sauce.
Beat the egg yolks thoroughly,adding the lemon juice.
Stir in a little of the gravy drained from the meat.
Then drain and stir in the rest of the gravy, using 3/4 cup gravy per egg yolk.
Spread some of the sauce over the meat in the platter and serve the rest from a gravy boat.






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Per Serving (excluding unknown items): 624 Calories; 45g Fat (65.6% calories from fat); 46g Protein; 7g Carbohydrate; 1g Dietary Fiber; 292mg Cholesterol; 324mg Sodium. Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore 2002
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 2,500 Low Carb, LC Diabetic, LC Kosher Recipes

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0