| 1 |
Dredge the veal in the flour and lightly saute in butter. Remove meat. Gradually add the beef stock to the roux in the pan, stirring constantly to prevent lumping. Then add the apple slices to the liquid. Simmer for 10 minutes. Return the veal to the mixture and simmer another 5 minutes. |
| 2 |
The best time to by veal is late winter or spring. The meat should be very pale, almost white, with only a faint pink coloration. Veal has no exterior fat or marbling. |
| 3 |
A rule of thumb to remember when buying veal is: buy 3/4-1 pound bone-in meat per serving. Buy 1/3-1/2 pound boneless meat per serving. |
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