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Frenched Veal Rack Recipe

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This recipe for Frenched Veal Rack, by , is from Dad it's Done Already!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Robert DiMedio3

Category:
Category:

Ingredients:  
Ingredients:  
1 Rack of 6 veal chops (Get butcher to tie the rack with twine)
3 sprigs of Fresh Rosemary
3 Sprigs of Thyme
2 Bay Leaves
2 Cloves Garlic
1/4 Cup Canola Oil
1/2 lb Chanterelle Mushrooms
1/4 lb white small pear onions blanched
Sea Salt and Pepper

Directions:
Directions:
1) Pre-Heat oven to 400 F Roast
2) Season rack with Salt and Pepper.
3) Heat Oil on Medium high in a large sticky non-fry pan and brown veal on all sides.
4) Place veal , bay leaves, garlic, and herbs in a pan and roast for 45-50 Minutes or until the internal thermometer reads 133 F
5) Take Roast out and cover with foil for 20 minutes
6) Use the remaining oil to sauce the mushrooms and the onions and serve with the roast. Salt and pepper to taste.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 1/2 hrs

 

 

 

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