Sunday, December 30, 2012,8:10 AM
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- Lemon and Tarragon Veal
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PrintLEMON AND TARRAGON VEAL
If you’ll have a visitor coming over for dinner, this menu is just the right one for you. You’ll just have to put all the ingredients into the casserole, having the chicken stock on the top of all the ingredients. Then you will just have to put it in a preheated oven for about two hours then presto you have your lemon and tarragon veal.
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Put the veal in a casserole dish with all the other ingredients except the stock.
- Pour in just enough stock to cover the veal.
- Cover and cook in a preheated cool oven for about 2 hours or until the veal is tender.
INGREDIENTS
- 2 kg pie veal, cut into bite-sized pieces
- 2 wine glass white wine
- 2 wine glass lemon juice
- 4 teaspoons chopped fresh tarragon
- Salt
- Freshly ground black pepper
- 300 ml chicken stock
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