Yield 4 ptns
Poaching Base Ingredients
- 1g White pepper – ground
- 3g Fine sea salt
- 1.5g Thyme
- 2ea Bay leaves
- 400g Veal shoulder meat – Cut in 1 ½ inch dice
- 25g Butter - diced
- 20g Plain flour
- 1ea Onions - cut into 1cm dice
- 140ml White wine
- 375ml White chicken stock
- 125ml UHT whipping cream
- 2g Fine sea salt
- 2g Thyme - picked
- 1 x pinch White pepper - ground
- 75g Button onions - peeled
- 50g Button mushrooms – quartered
Rinse any blood off the diced veal, place into a pan and cover with cold water, add Poaching base ingredients. Bring this to a simmer, skim off any scum and then remove from the poaching liquor (KEEP POACHING LIQUOR & BAY LEAVES).
Whilst the veal is cooking heat a large casserole pan on a low to medium heat, add the butter, when just melted add the diced onions and the rest of the thyme & salt. Cook this with a lid on for just 5-10 minutes until they are just starting to soften up.
Then stir in the flour and it will thicken up, add the white wine (stirring well), bring to a simmer, cook for 5 minutes then add the chicken stock and cream stirring all the time. Bring back to a simmer then add the veal and bring back to a simmer again.
Put into a casserole pot, place a piece of baking paper on top touching the sauce, then a lid, place into the oven at180oC for 1 hour then add the peeled button onions, cook for a further 30 minutes then add the mushrooms cook for a further 15 minutes and then remove from the oven and it is ready.
Remove the lid, adjust seasoning & serve.