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Articles / TULARC / Food / 20th Century Appetizer Recipes 2 / |  |
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Veal Cordon Blue |
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Articles / TULARC / Food / 20th Century Appetizer Recipes 2 / | |
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Veal Cordon Blue |
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This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks
1 1/2 lb Veal, cut up for stewing
2 T Butter or margarine
2 T Flour
1 1/2 c Beef bouillon
1 lg Tomato, sliced
3 Fresh mushrooms, sliced
1 Onion, minced
1 Bay leaf
1 T Tomato paste
Salt and pepper, to taste
1. Brown veal in butter in heat resistant, non-metallic skillet on top of a conventional surface unit.
2. Remove veal. Blend in flour. Gradually stir in beef bouillon.
3. Add tomato, mushrooms, onion, bay leaf and tomato paste to beef bouillon mixture.
4. Heat, uncovered, in Microwave Oven 10 minutes or until mixture comes to a boil.
5. Season with salt and pepper, to taste. Add browned veal.
6. Heat, uncovered, in Microwave Oven for 12 minutes or until veal is fork-tender.
Serve with rice or noodles.
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