Recipes
Quebec Milk-Fed Veal in white sauce
with mushrooms and basil
Yield: 4 servings
Preparation: 10 minutes
Cooking: 75 minutes
  • 625 g (1 1/4 lb) stewing cubes of milk-fed veal
  • 1 litre (4 cups) water
  • 1 medium onion, chopped
  • 1 leaf fresh thyme, chopped
    (2 ml / 1/2 teaspoon dried thyme)
  • 1 can cream of mushroom soup
  • 1 egg yolk
  • 125 ml (1/2 cup) light cream
  • 75 ml (5 tablespoons) fresh basil

Preparation
  • In a large saucepan, bring water to a boil with onion and thyme. Add cubes of milk-fed veal; lower heat and simmer for 45 to 55 minutes or until meat is tender. Remove milk-fed veal while leaving 550 ml (2 1/4 cups) of broth in the saucepan. Add cream of mushroom soup. Bring to a boil; stir constantly until the broth thickens.
  • Place milk-fed veal back in the saucepan, lower heat and simmer for 10 minutes.
  • Beat the egg yolk with the cream; incorporate with the veal mix.
  • Add basil; heat well. Do not bring to a boil.
  • Suggestion: serve with a mix of white and wild rice along with green beans.