Sunny Veal Stew Recipe from GourmetFoodPlaza.com

Gourmet Food Plaza

Recipe for Veal Stew.....you'll find more recipes like this in our Recipe pages

"Sunny" Veal Stew
The "sunny" in this recipe is, of course, the lemons and the limes. The lime, more flavorful and juicy than the lemon, affords this dish an appetizing tartness that will transport you to a tropical climate as well as provide your daily needs of vitamin C. Under no circumstances must you keep the juices from the veal. It is indigestible. Allow your sauce to boil for 10 minutes before adding the fresh cream and egg yoke mixture. After the incorporation of the cream and egg, and once the sauce has regained its boiling point, remove the casserole from the stove.
Serves 4
2 1/2 lb	boned veal shoulder
3 large	shallots
3	lemons
4	limes
3 cups	dry white wine
1 cup	fresh cream
6	egg yolks
2 spoons	flour
1 1/2 oz	butter
-	salt
-	pepper

-	Peel and finely chop the shallots. Cut the veal into 2-inch (5cm) cubes. Finely grind the zest of 2 lemons then entirely peel the 4 limes, finely slice the peelings, and get out the quarters of flesh (without the separating skins).
-	Put the butter in a casserole and sauté the veal cubes without browning them. Salt and pepper
-	Toss the veal drippings and put the pieces back into the pot. Sprinkle with flour and cook for 1 to 2 minutes.
-	Squeeze the lemons and limes and pour the juice and the white wine over the veal. Cook over a low flame for about 30 minutes.
-	Separate the eggs. Salt and pepper the yokes and incorporate them into the cup (250g) of fresh cream beating vigorously to blend well.
-	While stirring, add this mixture to the veal. Bring to a light boiling point and remove from the heat. Serve very warm garnished with the zest which you will have blanched 2 to 3 times and decorate with lemon and lime quarters.

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