Creamy Veal with Chicken Sauce
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recipe by Nadege Mp
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- Total Time
- 1hr 50mins
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- Serves
- 4
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- Calories
- 759
This French recipe uses a meaty organ known as calf's ruff, which holds the calf’s intestines together. User generated recipes have not been re-tested by Kenwood.
recipe updated 17 Dec 2021
Ingredients
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- Shallot
- 6
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- Garlic clove
- 6
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- Fresh parsley
- 1 sprig
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- Lemon
- ½
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- Olive oil
- 1 tablespoon
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- Veal
- 800 g
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- Dry white wine
- 500 ml
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- Fresh thyme
- 1 sprig
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- Bay leaves
- 2
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- English mustard
- 1 tablespoon
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- Chicken stock
- 300 ml
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- Single cream
- 125 g
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- Cornflour
- 1 tablespoon
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- Egg yolk
- 2
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- Salt & pepper
- as needed
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- Fresh parsley
- 1 sprig
Tools
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Spatula
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Wooden spoon
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kCook Multi
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Large saucepan
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Kcook bowl
Step preview
- Fit stir tool to kCook bowl
- Add olive oil to the kCook bowl
- Fit kCook bowl to kCook Multi
- Attach lid to kCook bowl
- Heat with filler cap removed - 120°C, speed 3
- Then add shallot and veal to the kCook bowl
- Cook with filler cap removed - 3 min, 120°C, speed 3
- Then add garlic clove, dry white wine, fresh thyme, bay leaves, fresh parsley and English mustard to the kCook bowl
- Cook with filler cap fitted - 1 hr 30 min, 120°C, speed 1
- Add chicken stock, single cream and cornflour to a clean large saucepan
- Heat until boiling and turn off heat - medium-high heat
- Add egg yolk, salt & pepper and lemon to the large saucepan
- Mix until well combined
- Transfer content of large saucepan to kCook bowl
- Cook - 5 min, 90°C, speed 3
- Serve
- Garnish with fresh parsley