Ingredients
- ½ pounds stewing veal
- Flour for dredging
- 1 tablespoon safflower or peanut oil
- 1 tablespoon butter
- 1 medium onion, sliced
- 2 cloves garlic
- ½ teaspoon thyme
- ½ to 1 cup chicken stock
- 1 cup dry white wine
- 1 pound baby carrots, scraped
- 6 artichoke hearts
- ¼ pound mushrooms, sliced
- 1 egg yolk
- Juice of 1 lemon
- Coarse salt and freshly ground pepper to taste
- Fresh chopped parsley to garnish
- Nutritional Information
Nutritional analysis per serving (4 servings)
272 calories; 9 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 3 grams polyunsaturated fat; 24 grams carbohydrates; 8 grams dietary fiber; 9 grams sugars; 17 grams protein; 102 milligrams cholesterol; 267 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Trim the veal into one-and-a-half-inch cubes. Dredge lightly with flour.
- Heat the oil and butter in a large casserole about 12 inches in diameter. Brown the veal pieces. Add the onion and one garlic clove, minced, thyme, one-half cup chicken stock and white wine. Cover and simmer for 45 minutes.
- Add the carrots and artichoke hearts and cook until almost tender. If necessary at this point add more stock. Add the mushrooms and cook 15 minutes more.
- In a small bowl beat the egg yolk. Crush the remaining clove of garlic with a mortar and pestle, adding a little salt. Add the egg yolk and beat with a fork. Pour in lemon juice and mix thoroughly. Ladle a spoonful of the cooking juices from the casserole into the egg mixture. Mix well. Add the mixture to the casserole and cook over very low heat for a minute, stirring. Do not overheat or the mixture will curdle.
- Remove from heat, sprinkle with parsley and serve.
1 hour 20 minutes
Dining and Cooking