Veal Roussel
Ingredients
- Grillades Sauce
- Olive Oil - 1/4 cup
- White Onion - 1, chopped
- Green onions, green and white parts - 3, chopped
- Green Bell Pepper - 1, seeded, deribbed, and chopped
- Celery - 1/4 cup, chopped
- Rich Beef or Chicken Stock - 2 cups (preferably homemade)
- Tomatoes - one, 16-ounce can
- Bay Leaves - 2
- Worcestershire Sauce - 1 tablespoon
- Garlic Cloves - 3, minced
- Cornstarch - 2 teaspoons, mixed with 1/4 cup water
- Salt and freshly ground black pepper to taste
- Poached Eggs
- Eggs - 8
- Water - 1 quart
- White Vinegar - 2 cups
- Assembly
- Veal Cutlets - 8 thin, about 3 ounces each
- Unsalted Butter - 8 tablespoons (1 stick) (alt. 1/2 cup oil)
- Swiss Cheese - 8 ounces, sliced
- Parsley - 2 sprigs, chopped
- Paprika for sprinkling
Instructions
Heat the olive oil in a large saucepan over medium-high heat. Cook the onions, green onions, pepper, and celery until the vegetables are tender. Add the beef stock and tomatoes. Bring to a boil and stir in the bay leaves, Worcestershire sauce, and garlic. Reduce heat the simmer 10 minutes. Stir in the cornstarch mixture. Simmer 5 to 10 minutes, until the sauce is slightly thickened. Season with salt and pepper. Remove the bay leaves. Keep warm.
Poached Eggs
Bring the water and vinegar to a boil in a large skillet or saucepan. Keeping the water at a continuous low rolling boil, crack the eggs into the water one by one. Cook 3 to 3-1/2 minutes, until the whites are firm. Lift the poached eggs out of the water with a slotted spoon. Serve immediately or place in warm water to hold for up to an hour.
Assembly
To assemble and serve: Preheat the broiler to high. Sauté the veal in the butter over medium-high heat, about 1 minute per side. Drain on paper towels. Arrange two cutlets on each plate. Top each with a poached egg, then a slice of Swiss cheese. Broil until the cheese melts and browns. Spoon the sauce over the eggs. Garnish with chopped parsley and paprika.
