Text 9246, 67 rader
Skriven 2006-12-24 16:16:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Del Mar hotel 760
=========================
 JW> She's cool with that. She is full of logical inconsistencies, just
 JW> like all women.

Are you ready to die?

 ML> Tartare de veau a l'avocat  
 JW> I think I would like that very much, sans l'avocat.... a food I am not
 JW> terribly fond of. Actually I detest them.
 ML> I don't care for raw veal, actually. It tastes like
 ML> kind of gummy nothing.
 JW> I know I like raw beef (and caribou); I have never had raw veal but
 JW> would certainly try it once out of sheer curiosity (even after your
 JW> warning.... like Dave, I just gotta KNOW).

Fine, it's your taste buds' funeral. I once ordered a veal
chop medium rare at the Encounter restaurant, and what came
out was shriveled and puny and leatherlike. Sent it back
and out came, almost immediately, one that was almost seared
on both sides (at least the edges were white) with this big
vast raw area in the middle. I ate the cooked part and the
almost cooked part and had a decent if annoying meal, and
there was left on the plate a half-pound totally raw veal
cutlet. What I tasted of it was slimy and didn't taste
very good.

TELECI KYTA S VINNOU OMACKOU (Leg of veal w/Wine Sauce)
cat: main
servings: 10

1 leg of veal, 5-6 pounds, boned
salt
pepper
2 larger onions, sliced
1 carrot, spiced
1 celery stalk with leaves, sliced
1 parsley root, peeled and sliced
2 cups boiling water
1 cup dry white wine
1 teaspoon flour, all-purpose
1/2 cup sour cream
1/4 pound bacon, cut into thin strips
butter or margarine
Sauce
1/2 cup dry white wine
1/2 cup heavy cream
2 teaspoon flour, all-purpose
grated rind of 1 lemon
salt and pepper

Trim meat. With large needle push bacon strips through the meat. Rub with
salt & pepper. Place onions, carrot, celery, parsley and 3 tablespoons butter
on roasting pan. Add boiling water. Roast in oven (350 F) until 170 F in meat
thermometer (30 min. per pound). When half done, add wine, 2 teaspoon butter
and stir in flour and sour cream. Every 15 minutes spread mixture on top and
sides, cook until this has been absorbed.

To make sauce, strain pan juices, add wine, lemon peel and simmer for 5
minutes. Stir flour into cream, mix and add to sauce stirring until sauce is
smooth and thick. Season with salt and pepper.

Serve with noodles, potatoes or dumplings.

from http://www.columbia.edu/~js322/eleanor/eleanor.html
edited only minimally to preserve the flavor of the original
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