Roast Veal with Mushroom Cream Sauce
Ingredients:
| Approx. 45 lb. |
Veal Shoulder Clod |
For Mushroom Sauce: |
| 3 Gal. |
Strained Mushroom Sauce (see Salisbury Steak recipe for sauce) |
| 2 Qts. |
Cream (to finish sauce) |
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Dried rosemary, to taste |
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Salt / Pepper To Taste |
Method:
- Season veal with salt and pepper and rosemary. Sear off in a roasting pan. Cook veal in convection oven at 350° for approximately 1 ½ hours. Want to achieve internal temperature of 135°. Let rest and it should increase to 140°.
- Make mushroom sauce. Add dried rosemary, salt and pepper to taste.
- Whisk in cream at end to finish sauce.
- When veal is at proper Temperature and has rested, slice thinly and weigh out. Serving size is 4 ½ to 5 oz. portions.
- Place portion size in HP; ladle with sauce. Garnish with chopped parsley and serve.
Source: Chef Keith Hammerich, CCSF
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