VOLUME 1 - Kilimanjaro Foods

with salt and pepper. Heat oil in a Dutch oven. Place meat in the pan
and bake in a preheated 350 degree F. oven about 1 1/2 hours. Bast
occasionally with beef broth. When done, place meat on a preheated
platter. Pour rest of beef broth into the Dutch oven and scrape brown
particles from the bottom. Bring pan drippings to a simmer.
Thoroughly blend cornstarch with sour cream and add to pan
drippings while stirring cook and stir until thick and bubbly. Slice veal
breast and serve sauce separately.
Veal Chop With Puree Of Apple Spaetzle
2 md green apples
1/2 c white wine
1 juice of one lemon
1 T shallots,minced
1 t garlic,minced
2 eggs,lightly beaten
1 1/2 c flour
1 t salt
1/4 t baking powder
4 veal chops (10oz ea)
2 T olive oil
1/2 c dijon mustard
2 c mild herbs,choppedc
1 c veal reduction,hot
1 c grilled apples,julienne
1 T butter,Unsalted
1 T parsley,chopped
1 salt and pepper
2 T chives,chopped
1 essence
Preheat the oven to 400 degrees. For the spaetzle: Cook the apples,
wine, lemon juice, shallots, and garlic, down until the apples are soft.
Remove from the heat and puree until smooth. Bring a pot of salted
water to boil, reduce heat, and maintain a simmer. In a bowl, stir the
apple puree, eggs, flour, 1 teaspoon of aslt and baking powder
together. Place in a colander over the pan, and press through the
holes into the hot water using a rubber spatula. When the spaetzle
floats to the surface, cover and cook the spaetzle until it swells and
is fluffy. Remove from water and shock with ice water. Drain the
spaetzle and set aside. For the veal chops: In a saute pan, heat the
olive oil. When the pan is smoking hot , sear each chop for