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Dave's Garden Cookbook: French Casserole of Veal

The 2001 Dave's Garden Cookbook

French Casserole of Veal

By prain

Category: Veal

10 serv. 70 serv. 140 serv.

Veal shoulder or veal
stew meat 21/2 lbs. 15 lbs. 30 lbs.
Onions 4med 6 lbs. 12lbs.
Flour 2 tbls. 3/4 cup 11/2 cups
Hot stock 1 cup 2 qts. 1 gal.
Dry white wine 1 cup 1qt. 2 qts.
Mushrooms 1 lb. 6 lbs. 12 lbs.
(canned) (canned)
Tomatoe Puree 1tbl. 6 tbls. 3/4 cup.

Flour and brown veal in oil with onion.
Add stock, tomato puree, mix well and add wine. Add salt and pepper and some chopped parsley.
cook gently for a good hour, adding mushrooms the last half hour.

  Extra Notes  
From MITCH,S CATERING Vancouver Island, Miss you ,Think of you often. JACK

» Click here to print this recipe

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