Ingredients
- 1 3-pound veal shoulder roast, well trimmed and tied
- 2 tablespoons unsalted butter
- 1 ½ cups chicken stock, preferably homemade
- ½ pound fresh morels
- 1 ½ cups heavy cream
- Coarse salt and freshly ground pepper to taste
- Dash of nutmeg
- Nutritional Information
Nutritional analysis per serving (6 servings)
574 calories; 38 grams fat; 21 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 51 grams protein; 238 milligrams cholesterol; 284 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings
Preparation
- Preheat the oven to 350 degrees. Brown the roast slowly in a Dutch oven in the butter. Add the chicken stock. Remove from the heat. Lay a piece of waxed paper directly on top of the meat and then cover the pot. Bake in the oven for two-and-a-half hours, or until the meat is tender.
- If the morels are very gritty, rinse them quickly under running water and dry with paper towels. Slice them and place them in a saute pan. Pour in the cream and simmer for 20 minutes, or until the cream has been absorbed by the mushrooms. Season to taste with salt, pepper and nutmeg.
- Remove roast from pan. Place on serving dish. Add one-half to one cup of the pan juices to the mushrooms, heat and serve with the roast.
Dining and Cooking