Thursday, 29 November 2007
FRENCH VEAL SUFFLE
INGREDIENTS:
1-2 tablespoons of butter;
2-2 tablespoons of flour;
3-1 cup of milk;
4-1 cup of minced veal;
5-parsley;nutmeg;pepper;
6-2 egg yolks.
PREPARATION:
1-Heat 2 tablespoonfuls of butter.
2- Mix with 2 tablespoonfuls of flour until smooth;
3-add 1 cup of milk; let boil up.
4- Then add 1 cup of minced veal, some parsley, salt, pepper and nutmeg to taste.
5-Stir in theyolks of 2 eggs.
6-Remove from the fire; let cool.
7- Beat the whites to astiff froth,add to the meat.
8-Put in a buttered baking-dish and bake twenty minutes.
9-Serve at once.
BOM APETITE
posted by Filomena & Bill Price at
09:24
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Tuesday, 4 December 2007
RISSOTTO (ITALIAN)
INGREDIENTS:
1-cup of rice;
2-greated parmesan cheese;
3-tomato sauce;
4-fried veal chops to serve.
PREPARATION:
1-Boil 1 cup of rice in salted water until soft; drain.
1-Boil 1 cup of rice in salted water until soft; drain.
2-Then add grate Parmesan cheese and cover the rice with cheese.
3-Let steam in the oven a few minutes;
4-Then pour over some highly seasoned tomato-sauce and some paesley
5-Serve hot with fried veal chops.
BOM APETITE
posted by Filomena & Bill Price at
07:58
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RISSOTTO( ITALIAN)
INGREDIENTS:
1-1 cup of rice;
2-salt;
3- parmesan cheese;
4- tomato sauce;fried veal shops to serve
PREPARATION:
1-Boil 1 cup of rice in salted water until soft; drain.
2-Then grate Parmesan cheese and cover the rice with cheese.
3-Let steam in the ovena few minutes; then pour over some highly seasoned tomato-sauce,
4-Serve hot with fried veal chops.
BOM APETITE
posted by Filomena & Bill Price at
07:53
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Tuesday, 18 December 2007
POLISH CHOPS
INGREDIENTS:
1-veal chops;
2-salt & pepper;
3-bacon;liver;onions;parsley
4- 1 cup of beef broth.
PREPARATION:
1-Season veal chops with salt and pepper and let fry a few minutes in hot dripping.
2-Remove the chops and cover with a mixture of bacon,liver, onions and parsley minced fine and well seasoned.
3- Then let bake in the oven with 1 cup of beef broth.
4-Baste often and serve very hot.
BOM APETITE
Labels: MEAT
posted by Filomena & Bill Price at
15:16
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