After the long week end of Turkey and left overs, cooking something new was fun. Tonight dinner was an easy one. I love to cook my meals in the oven, I do not fell like I am cooking a meal, but I do have the time to enjoy a great glass of wine.
Tonight’s November 30th dinner:
Cocotte de Veau aux Herbes.
COCOTTE DE VEAU AUX FINES HERBES
2 pounds of veal shoulder
2 tablespoons Flat Italian Parsley
2 tablespoons Tarragon
2 tablespoons Chervil
2 tablespoons of butter
1 cup of white wine
2 to 3 tablespoons heavy cream
Salt and pepper
Preheat the oven to 400 degrees. Cut the veal into pieces of 2 to 3 inches thick. Chop the parsley, the tarragon and the chervil. In a large cocotte melt the butter.
Add the veal one at the time and then add the herbes to it. Mix well. Add 2 tablespoons of the white wine, cover and place in the hot oven. Cook in the oven for 30 minutes.
Take out the cocotte from the oven and turn over all the veal pieces. Cook for another 30 minutes at 350 °.
Take out the cocotte from the oven and add the rest of the white wine, the juice of the half lemon and the heavy cream. Place over the stove over high heat for another 7 to 8 minutes.
Serve in a shallow dish.
Great side dish are butter sautéed mushrooms.