Loin of Veal Trianon (Kalbsnuss Trianon)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
3-4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 lb loin of veal 2 ozs tongue a few truffles
2 strips of bacon 3 tbls butter 1 cup beef stock
1 tbls flour 2 tbls cream seasoning to taste



1 Remove skin and lard loin with slivers of tongue, truffles and bacon. Sprinkle lightly with salt. Brown in butter on all sides. Add beef stock and stew until tender, about 1 hour. When stock has evaporated, brown flour in pan and add water to make desired amount of gravy. Add cream and season to taste. Serve with Cauliflower, Polish Style.

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