Hungarian Heritage Review, 1989 (18. évfolyam, 1-9. szám)
1989-04-01 / 4. szám
The Culinary Art of Hungary VEAL IN CREAM SAUCE WITH FRESH VEGETABLES 1 prepared this dish many times in the United States with the green American asparagus, and 1 think it is perhaps even more attractive because of the vivid green color. It is an easy-to-follow, reliable recipe, and if you follow the instructions, it will come out right the first time. The dish is not exactly Hungarian. 1 think it originated either in Northern Italy or Southern France, but 1 know that we often ate it as children back home in the spring, when we had the short but very much appreciated season for the European white asparagus. 8 servings 2-1/2 pounds cubed veal 2 quarts water with 1 teaspoon salt 4 tablespoons oil 4 tablespoons butter 1/2 cup finely chopped onion 10-1/2-ounce can beef consomme 1/2 cup freshly chopped parsley 3/4 teaspoon salt 1/4 teaspoon pepper 1 teaspoon sugar 1 cup fresh green peas (or canned or frozen) 1 cup fresh carrots, lightly scraped and cut into 3/4-inch pieces 1 pound fresh asparagus, tips removed and stem ends cut into 3/4-inch diagonal pieces 8 ounces fresh button mushrooms 2 tablespoons cornstarch 2 tablespoons flour 2 cups cream 2 egg yolks 1. Blanch the veal cubes in the salted water. Drain. 2. Heat the oil and butter in a large pan. Add onions and saute until they start to turn yellow. Add blanched veal cubes and brown lightly. Pour in beef consomme: add parsley, salt, pepper, and sugar. Cover and simmer for 45 minutes. Add peas, carrots, and asparagus (but not asparagus tips) and continue until veal is tender, approximately 20 more minutes. 3. Add fresh mushrooms and cook for 2 to 3 minutes. 4. Meanwhile, bring a small amount of lightly salted water to a boil and quickly cook the asparagus tips (which should be tied into small bunches). Immediately rinse them in cold water to stop the cooking. 5. Once the veal is tender, strain the pan juices into a small saucepan. Mix the cornstarch and flour into I cup of the cream. Mix the egg yolks with the other cup of cream. Place pan juices over medium heat and bring to boiling point. Slowly add the flour-cornstarch-cream mixture, stirring constantly with a wire whisk. Once the mixture thickens, blend a little of the hot mixture into the egg yolkcream mixture to warm; then pour the egg yolk-cream mixture into the sauce. Immediately remove from the heat and stir until the sauce is smooth and well blended. 6. Just before serving, arrange the veal, asparagus tips, and vegetables in a serving casserole. Pour hot sauce over the top. Serve with mashed potatoes, buttered rice, or el bow macaroni. Kl’SHORG-AS ÍRÁSOS MÍNTA E&Y SzÉkEiy MiNTAKÖHYßöt-APRIL 1989 HUNGARIAN HERITAGE REVIEW 21
