- Boneless veal shoulder: 1 kg
- Parsley, chervil, tarragon: enough for 2 good tablespoons each, chopped
- Butter: 80 g
- Chablis wine: 15 cl
- Lemon: 1
- Cream: 3 tablespoons
- Salt and freshly ground pepper
This delightful spring dish highlights the vibrant flavors of fresh herbs and pairs beautifully with leaf spinach seasoned with a touch of sorrel. Sourced from Les Cuisines Régionales de France: Burgundy (Éditions du Fanal), it embodies traditional Burgundian home cooking.
Difficulty: [usr 2]
- Cut the veal into 5 cm cubes. Finely chop enough parsley, chervil, and tarragon to yield 2 good tablespoons of each.
- Melt the butter in a skillet over low heat, avoiding browning. Skim if needed. Add the veal pieces gradually, turning them in the butter, then stir in the herbs. Season with salt and pepper.
- Add 4 tablespoons of Chablis, mix well, and transfer to a casserole dish. Bake at 200°C for 30 minutes. Remove from the oven, return the veal to the sauce, cover, and bake at 180°C for another 30 minutes.
- Remove from the oven, add the remaining Chablis, juice of half a lemon, and cream. Finish cooking uncovered over medium-high heat, stirring for 7-8 minutes.
- Serve hot in a deep dish.
Recommended pairing: Chablis
