Veal Cretonnade
Yield:
4 x 200 g ramekins or 16 x 50 g servings
Preparation time:
15 minutes
Cooking time:
1 hour
Type:
Ingredients
- 500 g (1 lb) ground Quebec Veal
- 20 g (2 tbsp) corn starch diluted in a little water (60 ml – 1/4 cup)
- 750 ml (3 cups) water
- 70 g (1/2 cup) onion
- 8 g (1 tsp) kosher salt
- 2 g (1 tsp) pepper
- 0.5 ml (1/8 tsp) allspice
- 20 g (2 tbsp) tapioca
Preparation
- In a saucepan, mix all ingredients, except the tapioca, and bring to a boil.
- Simmer on low for approximately 1 hour or until the mix is reduced in half and stir frequently.
- Add tapioca, stir and simmer for 3 minutes.
- Place the mix in ramekins and refrigerate.
