Directions:
- Trim the veal of fat and sinews and cut it into neat cubes.
- Put them into a saucepan with the anchovies and thyme and cover with stock.
- Season lightly and simmer, covered for 1 hour or so until tender.
- The veal must cook gently or it will shrink and toughen.
- When completely tender, strain the stock into a jug and keep the veal on one side, removing the stalks of thyme.
- Melt the butter in a saucepan and stir in the flour.
- When it starts to froth gradually add the veal cooking liquid, stirring it in between each addition so that you have a smooth sauce.
- Let it simmer for 10 minutes then stir in the cream.
- Season the sauce with nutmeg and lemon zest and if necessary with salt and pepper.
- Put the meat back in the sauce and simmer gently until heated through.
- Serve garnished with slices of lemon.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 454.89 Kcal (1905 kJ) | ||
| Calories from fat | 249.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.73g | 43% | |
|---|---|---|---|
| Cholesterol | 200.47mg | 67% | |
| Sodium | 407.7mg | 17% | |
| Potassium | 741.43mg | 16% | |
| Total Carbs | 10.07g | 3% | |
| Sugars | 2.3g | 9% | |
| Dietary Fiber | 0.79g | 3% | |
| Protein | 40.09g | 80% | |
| Vitamin C | 5.4mg | 9% | |
| Iron | 2.3mg | 13% | |
| Calcium | 63.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 136.12 Kcal (570 kJ) | ||
| Calories from fat | 74.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.3g | 43% | |
|---|---|---|---|
| Cholesterol | 59.99mg | 67% | |
| Sodium | 122mg | 17% | |
| Potassium | 221.86mg | 16% | |
| Total Carbs | 3.01g | 3% | |
| Sugars | 0.69g | 9% | |
| Dietary Fiber | 0.24g | 3% | |
| Protein | 12g | 80% | |
| Vitamin C | 1.6mg | 9% | |
| Iron | 0.7mg | 13% | |
| Calcium | 19.1mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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