Veal framed in rice

Kalfvlees met rijstrand

Tags: Meats & Fish

600 grams veal
60 grams butter or margarine
bouquet garni: onion, carrot, parsley, thyme & mace
1 lemon
200 grams rice
50 grams flour
1 egg yolk
2 tbsp condensed milk
2 tbsp capers

Cut the veal into strips and small chunks; add salt. Heat a tablespoon of butter in a frying pan and quickly sear the meat till it is light brown. Add three cups of water and the juice of half a lemon. If not readily available, make your own bouquet garni, by combining ingredients and wrapping it in clean cloth. Bring to a boil, turn down the heat and simmer the stew for an hour.

After 45 minutes, take out 400 ml. of the stock and pour into a pan. Add the rice and cook it till itís dry and ready. Put a sieve over a bowl or pan and pour in the stew. Take out the bouquet garni and reduce the stock to about 500 ml.

Melt the rest of the butter or margarine in a frying pan, add the flour and stir till it forms a cohesive ball. Add the remaining stock bit by bit and bring the sauce to a quick boil.

In a bowl, combine the egg yolk with the condensed milk and capers and stir in some of the hot sauce. Add all that back into the sauce - keep on stirring! - and put in the meat. Turn up the heat again, but keep the stew from boiling. Form the rice into a compact frame on a large, pre-warmed serving dish and scoop the stew in to the middle.