Veal A La Russe Food

VEAL BURGER A LA RUSSE

Steps:

• Put the veal in a mixing bowl and add half the bread crumbs, salt and pepper to taste, all the nutmeg and cream. Beat with wooden spoon to blend well.
• Gather the mixture into a ball and dredge on all sides in the remaining bread crumbs. Flatten the mixture into a round patty about 1/2 inch thick.
• Heat oil in a small, heavy skillet and add the patty. Cook until golden brown, about 3 minutes. Turn the patty and continue cooking about 7 minutes.
• Remove the patty to a warm plate. Add the butter to the skillet and cook until foamy. When butter starts to turn light brown pour it over the patty.

VEGAN, LOW FAT "A LA RUSSE" / OLIVIER SALAD

Steps:

• *I don't know the exact quantities; add as much as you like. Also, save some for decorating the salad.
• * If you want you can replace the lemon's juice, mustard and oil with mayo.
• Boil the unpeeled potatoes until tender.
• In another pot, boil the carrots until ready.
• Peel the boiled potatoes and chop them in small pieces. Chop the boiled carrot.
• Chop the pickled cucumbers and bell peppers.
• Place chopped veggies, corn and peas in a large bowl and set aside.
• Place 1/3 of a boiled peeled potato in another jar - you'll be using it to make the mayo. Mash the one third of the potato. Place it in a bowl and add olive oil, mustard, 3 tbsp lemon juice and 3 tbsp water. Mix ingredients very well. (skip this if you use mayonnaise).
• Add the mayonnaise made in the steps above over the veggies in the bowl and mix well. Add salt and pepper to taste.
• Garnish with low fat mayo (optional) and decorate as you please.
• *I used an egg to decorate but you can use pickles or bell pepper if you're vegan. The recipe is egg-free.

ROAST VEAL WITH RED WINE MUSHROOM SAUCE

Steps:

• Season the veal with salt, pepper, rosemary anf thyme. In a heavy, large saucepan, heat the olive oil, and then brown the roast well on all sides.
• Remove to a plate while you cook the mushrooms. Add the mushrooms, and 2 tablespoons of butter, and cook until they are softened and beginning to brown.
• Add the veal stock and red wine to the pot and bring to a boil. Reduce the heat to a simmer, and return the roast to the pot. Partially cover with a lid, and cook on low for about 20 to 25 minutes for medium rare. Remove the veal to a warm plate, and cover with foil while you prepare the sauce.
• Bring the mushroom broth mixture to a boil, and reduce by half. Add the last two tablespoons of butter mixd with the flour, stirring until thickened. Taste, and season with salt and pepper as needed.
• Add the fresh parsley and mix well.
• Slice the veal and serve topped with some of the mushroom wine sauce.

EGGS A LA RUSSE

Steps:

• Arrange egg halves on a serving plate, cut side down.
• Combine remaining ingredients and spoon over eggs.

RUSSIAN DEVILED EGGS • OEUFS à LA RUSSE

Steps:

• Let the eggs sit at room temperature for 45 minutes before plunging them in a pot with lukewarm water; bring the water to a boil. As soon as it does, cover, turn off the heat and let them sit for 20 minutes
• Place the eggs in a bowl before chilling them in the fridge for 1 hour.
• When it's time to peel off the shells, roll each egg on the counter, putting enough pressure on to crack the shell before soaking them in cold water. In case you still have a hard time peeling them off, simply run some cold water between the shell and the outer membrane
• Use a sharp knife and slice them, cleaning the blade between each egg. Drop the yolks into a bowl, scraping it out if needed, and mash the yolks very well into tiny pieces.
• Spoon a ¼ cup of the Russian dressing into the egg yolks and stir until well combined before adding more, a little at a time until desired mix is achieved.
• Transfer the filling into a piping bag using a 32 star tip and fill up the egg's cavities.
• Add a tiny amount of caviar on top of the filling. Garnish with a small sprig of dill in the filling at the top of each egg to give it that festive look.
• To view this recipe on YouTube, click on this link >>>> https://youtu.be/DJ5pzMOTebE