The Veal Thing Recipe

Name: The Veal Thing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds veal tenderloin, trimmed, halved, and cut into 1-inch cubes; 2 cups veal stock; 3 tablespoons salted butter; 3 tablespoons flour, sifted, plus more for dusting; 8 ounces white wine; 4 ounces mushrooms, halved or quartered depending on size; 1/8 cup clarified butter; 1 (13-ounce) package puff pastry, defrosted in refrigerator; 1 egg yolk, beaten; 1/4 cup brandy; 4 ounces pimento; 1/4 cup whipped cream; 3 ounces tiny shrimp; 1 tablespoon finely chopped parsley; 2 black truffles, washed, dried, and finely chopped

Servings: persons

1 1/2 pounds veal tenderloin, trimmed, halved, and cut into 1-inch cubes
2 cups veal stock
3 tablespoons salted butter
3 tablespoons flour, sifted, plus more for dusting
8 ounces white wine
4 ounces mushrooms, halved or quartered depending on size
1/8 cup clarified butter
1 (13-ounce) package puff pastry, defrosted in refrigerator
1 egg yolk, beaten
1/4 cup brandy
4 ounces pimento
1/4 cup whipped cream
3 ounces tiny shrimp
1 tablespoon finely chopped parsley
2 black truffles, washed, dried, and finely chopped

1
Heat roasting pan over medium heat.
2
When hot, add veal and cover with stock.
3
Poach, stirring and skimming occasionally.
4
Meanwhile, melt salted butter in a saucepan over low heat.
5
Stir in 3 tablespoons flour.
6
Increase heat and cook roux for 3 minutes, stirring constantly.
7
Remove from heat and gradually add wine and 1 cup of the veal liquid.
8
Blend well and pour over veal.
9
In a small pan, cook mushrooms in clarified butter over low heat.
10
Add to veal.
11
Heat veal until boiling, then reduce heat to medium and cook for 18 minutes.
12
Preheat oven to 425 degrees F. Roll out puff pastry on lightly floured board to 1/8-inch thickness.
13
Grease the underside of an upturned, medium ovenproof bowl.
14
Drape dough over bowl and press down to smooth creases.
15
Trim off excess dough and make criss-cross cuts lightly over pastry surface, careful not to cut through.
16
Brush with egg yolk.
17
Place on baking sheet and bake for 20 minutes.
18
Add brandy and pimento to cooked veal.
19
Carefully blend in cream, then the shrimp.
20
Add parsley and truffles just before serving.
21
To serve, pour onto platter and cover with pastry dome.

290

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 pounds veal tenderloin, trimmed, halved, and cut into 1-inch cubes, 2 cups veal stock, 3 tablespoons salted butter, 3 tablespoons flour, sifted, plus more for dusting, and more.

Yes, The Veal Thing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

The Veal Thing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions