Veal Duxelle

Veal Duxelle

From the Kitchen Of
Veal Duxelle, a vintage clipped recipe from American Airlines

Ingredients

1 shallot or 2 small green onions
2 tablespoons butter
1/2 pound mushrooms, coarsely chopped
1 teaspoon cornstarch
1/4 cup beef broth
Salt and pepper to taste
1 tablespoon white wine
1/2 teaspoon chopped parsley
3 tablespoons cream cheese
8 portions thinly sliced veal round steak
Flour
1 beaten egg
Fine bread crumbs
Shortening

Method

Finely chop 1 shallot or 2 small green onions. Saute in 2 tablespoons butter until transparent. Add 1/2 pound mushrooms, coarsely chopped, and saute until lightly browned. Stir in 1 teaspoon cornstarch. Add 1/4 cup beef broth, and cook and stir until mixture boils thoroughly and is thickened. Add salt and pepper to taste, 1 tablespoon white wine and 1/2 teaspoon chopped parsley. Cool. Soften 3 tablespoons cream cheese, and gradually blend in mushroom mixture. Chill thoroughly. Divide into 8 portions. Pound out 8 portions thinly sliced veal round steak to make the meat very thin. Place a portion of mushroom filling on center of each veal steak. Fold meat over filling to enclose it completely. Chill thoroughly. Flour meat lightly. Dip first in lightly beaten egg, then in fine dry bread crumbs. Brown on both sides in about 1/4 inch hot shortening. Place in a shallow baking pan. Bake in moderate oven (350 degrees) for 20 to 25 minutes. 

Serve with Sauce Madere. 

Makes 8 servings. 

 

Sauce Madere

Ingredients

1 shallot, finely chopped or 2 small green onions
2 tablespoons butter
2 1/2 tablespoons flour
1 (10.5 ounces) can beef broth
1/2 bay leaf
2 teaspoons tomato paste
Pinch thyme
Pinch pepper
3 tablespoons Madeira wine

Method

Cook 1 finely chopped shallot (or 2 small green onions) in 2 tablespoons butter until soft but not browned. Stir in 2 1/2 tablespoons flour, and cook a minute, stirring constantly. Add 1 (10.5 ounces) can beef broth, 1/2 bay leaf, 2 teaspoons tomato paste, and a pinch each of thyme and pepper. Stir until mixture reaches a boil. Simmer about 5 minutes, stirring frequently. Add 3 tablespoons Madeira wine. Strain sauce. 

Makes about 1 1/4 cups sauce. 

 

E. Eidson attributes this recipe to American Airlines. 

Click here for her clipped recipe for Corned Beef Cabbage


 

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