If your French is good, you can tell your delighted dinner guests they are having sauté de veau. Simply put, it’s plain delicious.
You’re cooking in classic French style when you make this recipe. A sauté is a dish in which food is first cooked in a skillet, or sautoir, then sauced with the pan drippings and simmered with aromatic vegetables.
Pearl onions can be time consuming to peel. It will be easier if you pour boiling water over them a few minutes before slipping off the skins--and there will be fewer tears, too.
When there's no rosemary in your herb garden but plenty of thyme, just use thyme leaves instead of the chopped fresh rosemary. It's a wonderful herb to use with veal, too.
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