Text 882, 76 rader
Skriven 2008-01-19 08:09:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av BARBARA MCNAY
Ärende: veal 712
================
 BM> I'm pretty sure my mother made breaded veal cutlets occasionally when
 BM> I was a child, but I'm inclined to doubt that it was raised in pens
 BM> back then. 

It most likely wasn't raised at all but rather a by-product
of the annual culling of boy calves when the girl ones were
destined for duty in the dairies. As such, the meat's appearance
in the shops was seasonal, and the price was generally low, as
a result of the cyclic glut (during the rest of the year it was
not available at all). But somewhere along the line the rather
neutral but sauce-friendly meat became fashionable, and the
demand became such as to affect the supply, and artificial means
were used to produce veal calves year-round.

Concurrent with this was the discovery that milk-fed veal
(the youngest) took to sauces best and looked whiter than
normal pastured veal, so evil but resourceful agribusiness
hit on a way of producing larger calves with whiter meat.
The newborns were put in little cages and fed a diet designed
to increase muscle mass rapidly, and their short lives were
rendered even more horrid than they were designed to be.

The movement toward humanely raised veal (okay, relatively
humanely) is welcome, even though the meat thus produced is
grayer, less tender, and less suited to the purpose for which
veal has been used lately (which is okay, as white chicken
does pretty much as well for much less money).

MMMMM----- Recipe via Meal-Master (tm) v8.04

      Title: Veloute Sauce - Larousse Gastronomique
 Categories: Sauce, White, France, Larousse, Basic
      Yield: 2 -1/2 qts

  2 3/4 qt White stock made with veal
           -or chicken
      1 c  Pale blonde roux made with
           -butter and flour

  Veloute, Sauce Blanche Grasse. (with variants)

     For 2-1/2 quarts (litres):  stir 2-3/4 quarts (litres) of white
  stock made with veal or chicken into one cup (325 grams) of pale
  blonde roux made with butter and flour.

     Blend well together. Bring to the boil, stirring with a wooden
  spoon until the first bubbles appear. Cook the Veloute very slowly
  for an hour and a half, skimming frequently.

     Strain through a cloth. Stir until it is completely cold.

     Note. Veloute is a great basic sauce, and it may be prepared in
  advance. Obviously it may also be made just before it is used.

     As the white stock which is used for making it is seasoned and
  flavoured, it is not necessary to add other flavourings to this
  sauce. An exception may be made for skins and trimmings of mushrooms
  which may be added when available, this addition making the sauce yet
  more delicate.

  Veloute Sauce II (based on chicken stock). Veloute de Volaille - Made
  like ordinary Veloute sauce, using chicken stock to stir into the
  blonde roux.

  Veloute Sauce III (based on fish stock). Veloute de Poisson, dit
  Veloute Maigre - Made like ordinary Veloute sauce, replacing the veal
  or chicken stock with fish stock.

  Larousse Gastronomique, Prosper Montaigne, 1938.  Crown edition, 1961.
  Typos by Jeff Pruett.

MMMMM

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