1 Servings
2 lb veal, sliced thin and cut
1 into 3 inch squares
1/2 c olive oil
1 md sized onion, sliced
2 T flour
1/4 t salt
1/4 t pepper
2 egg yolks
4 T lemon juice
In a 9 inch skillet or shallow casserole braise the veal, using 1/4
cup olive oil. Remove the meat and saute the onion in the same oil
till limp. Place the remainder of the olive oil in a small skillet
and lightly saute the flour, seasoned with a pinch of salt and
pepper. Blend with the onion in the larger pan. Replace the veal and
cover with 1 1/2 - 2 cups hot water or stock. Cover and let simmer
till tender, about 1/2 hour on very low heat. If necessary add two or
three more tablespoons of water or stock to prevent sticking. Just
before serving, prepare sauce. Keep the meat warm while preparing the sauce. Beat the egg yolks thoroughly, adding the lemon juice. Stir in a little of the gravy drained from the meat. Then drain and stir in
the rest of the gravy, using 3/4 cup gravy per egg yolk. Spread some
of the sauce over the meat in the platter and serve the rest from a
gravy boat.
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