Roast veal with morels
Roast veal with morels and a cream and vin jaune sauce.
Active time35 min
Cooking1 h 15 min
Total2 hResting : 30 min
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Ingredients
- 100 g shallots
- 30 g butter
- 150 ml pouring cream
- 900 g veal roasting joint
- 200 ml poultry stock
- 40 g dried morels
- 100 ml vin jaune
Preparation
Soak the morels in a bowl of lukewarm water for 30 minutes. Meanwhile, peel and thinly slice the shallots. Drain and rinse the morels thoroughly to remove any grit, then discard the soaking water.
100 g shallots40 g dried morels- bowl
- colander
- knife
Heat the butter in a casserole dish. Brown the joint on all sides for 10 minutes. Add the shallots and morels, then cook for 5 minutes, stirring.
30 g butter900 g veal roasting joint- casserole dish
Pour in the vin jaune, then the stock. Cover and simmer gently for 45 minutes, turning the meat halfway through cooking. The morels must be fully cooked; continue cooking if the meat is not cooked through.
200 ml poultry stock100 ml vin jaune- casserole dish
Remove the joint and leave it to rest for 10 minutes. Add the cream to the cooking juices and simmer for 5 minutes. Slice the meat and serve with the sauce and morels.
150 ml pouring cream- knife
Allergens
- Celery
- Milk
- Sulphites
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration