French food focus-About living and cooking in rural France,recipes,lifestyle,comments

FRENCH FOOD FOCUS Latest Post Other Posts Recent Older Truffles Cassoulet Index of Recipes L inks House Sitters FiFi About me About 'My' France Comments to: yankinparisot@gmail.com Archives		Life in rural France - Food - Friends - Wine - Cheese - Comments Welcome to French Food Focus. The name describes the intent of this blog. I'll focus on food and because I live in rural France the stress will be upon French food. There are numerous posts concerning life in France and, certainly, opinions about anything that strikes my fancy. If you have some good recipes or if you want to rave about any great French restaurants this is the place to do it. I hope you enjoy my ramblings about rural France! Click Here to send me a comment
		This is our village. Our house is the white one at the top right.
	So, here's my recipe. Try it & enjoy it. INGREDIENTS: A boneless Veal roast; about 4 pounds more or less. 8 endives (two per person so scale up or down.) 1/2 pound white mushrooms 1 large leek 1 teaspoon or more to taste of 'Herbs de Province' Salt & pepper 2 tablespoons butter & 1 tablespoon olive oil 3 Large springs or 1 teaspoon dried Savory. 4 or more thin strips of lemon peel. 2 cups Veal or chicken stock Lots of butter Parsley of garnish. METHOD: The roast should be tied. Preferably by your butcher, but if necessary by yourself. In either case put the 2 tablespoons of butter & olive oil in a heavy casserole & until sizzling. Season the roast with the salt, pepper & herbs de Province then brown it on all side in the butter/oil mixture in the casserole. Now strew the leek, savory & lemon peel over the roast and pour on the stock. Cover the casserole, turn the heat down & allow to simmer for 30-45 minutes. Now for the endive. Cut of the root end & discard any browned outer leaves. Cut them in half down their length. Arrange them in an oven proof dish, cut side up, and pour over a little water & a little lemon juice. Add a lot of butter. Braise slowly, covered, for an hour or so. Up to 2 hours is Ok. Let the roast cool in its juices then take it out, remove the trussing string & slice it into about 1/2 inch thick slices. Reduce the roast cooking juices somewhat, but not too much. Cut the mushrooms into about 1/3 inch slices. Sauté them in a frying pan with butter until just browned, but not giving off their juices. Assembly. Arrange the endives on the bottom of a casserole or ovenproof dish ( you want to be able to serve from this vessel.). Next arrange the veal slices over the top of the endive. Sprinkle the mushrooms over the top of the veal. Pour about half the cooking juices over the whole thing. Put in a moderate oven for 10-15 minutes. Just long enough to thoroughly reheat. Put the other half of the cooking juices into a jug so your guests can pout it over their serving if they wish. Serve making sure that each potion has some of everything. A green vegetable (string beans, broccoli, peas.) goes well with this dish & adds a bit of color to the plate. Try it, you'll love it! Easy to make & easy to time for a dinner party.