Veal Camembert Recipe

Ingredients : Serves 4

40 g/1.5 oz/3 tbsp butter or margarine

15 ml/1 tbsp oil
4 veal escalope, flattened
1 onion, chopped
15 ml/1 tbsp plain (all-purpose) flour

300 ml/0.5 pt/1.25 cups Chicken Stock
30 ml/2 tbsp red wine
5 ml/1 tsp dried mixed herbs
1 bay leaf
Salt and freshly ground black pepper

1 garlic clove, crushed
225 g/8 oz tomatoes, skinned, seeded and chopped
225 g/8 oz Camembert cheese, sliced

Method :

Melt 25 g/1 oz/2 tbsp of the butter or margarine with the oil and fry (saute) the veal until browned on both sides. Remove the veal from the pan and keep warm. Fry the onion until soft, then add the flour and cook for 1 minute. Stir in the stock, wine, herbs and bay leaf and bring to the boil, stirring to scrape up the meat juices. Season to taste and simmer for 8 minutes until the veal is tender. Melt the remaining butter or margarine in a clean saucepan, add the garlic and tomatoes and simmer for 5 minutes. Transfer the veal to a warm flameproof serving dish, remove the bay leaf and pour over the tomato sauce. Top with the cheese and place under a hot grill (broiler) for 5 minutes until the cheese bubbles. Serve the sauce with the escalope.