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Roasted Veal with
Caramelized Apple Sauce

 

 

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Roasted Veal with
Caramelized Apple Sauce

Bon Appetit February 1988

Veal:
1/2 cup olive oil
1/2 cup fresh lemon juice
1/4 cup honey mustard
1/4 cup dry white wine
1 tablespoon chopped fresh tarragon or
2 teaspoons dried, crumbled
1 tablespoon chopped fresh dill or
2 teaspoons dried dill
4 garlic cloves, crushed
Freshly ground pepper
One 4- to 5-pound boneless veal top round or
top sirloin, rolled and tied

Sauce:
2 large tart green apples, peeled,
cored and thinly sliced
1 tablespoon fresh lemon juice
1/4 cup (1/2 stick) butter
1/4 cup sugar
1/4 cup Calvados or applejack
4 1/2 cups unsalted veal or chicken stock
boiled until reduced to 1 1/2 cups
6 tablespoons (3/4 stick) butter,
cut into tablespoon-size pieces
Additional Calvados
Additional fresh lemon juice

For veal:  Combine olive oil, lemon juice, mustard, wine, tarragon, dill,
garlic and pepper in double plastic bag.  Add veal, turning to coat. Seal;
let stand 2 hours at room temperature or chill overnight. Preheat oven
to 325 degrees F. Remove veal from marinade; reserve marinade. Set
veal on rack in roasting pan and roast 1 1/2 hours, turning and basting
with marinade occasionally.  (Can be prepared 8 hours ahead and
refrigerated.  Reheat 10 minutes at 325 degrees F.)

Meanwhile, prepare sauce: Toss apples with lemon juice. Melt 1/4
cup butter in heavy large skillet over medium heat. Add apples and stir
to coat. Sprinkle with the sugar and cook until tender and caramelized,
stirring frequently, about 5 minutes. Remove from heat. Stir in the Cal-
vados. Return to heat and boil until reduced to glaze. Stir in the stock
and heat through. (Can be prepared 8 hours ahead to this point. Reheat
before continuing.) Blend in 6 tablespoons butter 1 tablespoon at a time.
Season to taste with additional Calvados, lemon juice, salt and pepper.
Slice veal. Arrange on plates. Spoon sauce over. Serve immediately.
Serves 12
.


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