Lemon and Herbs Roasted Veal Topped With Newburg Cream Sauce...Veau Rôti A La Sauce Newburg...(Recipe In English)...

Very tasty lemon and herbs Roasted Veal topped with Newburg cream sauce served with roasted red bliss potatoes and steamed broccoli.















Ingredients :
3 large garlic cloves,
2 tablespoons chopped fresh sage leaves,
2 tablespoons chopped fresh rosemary leaves,
2 tablespoons chopped fresh sage leaves,
Fresh lemon juice (from 1 lemon),
Extra Virgin Olive oil,
Salt and pepper,
4 veal rib chops (each 1¼ inches (3.2 cm) thick and 12-14 ounces (350 g) or Boneless Veal,
1 cup (25 cl) white wine (Sylvaner or Riesling),
2 tablespoons cold butter,
1 cup (25 cl) heavy cream,
250 g fresh mushrooms.


Finely chop garlic and in a small bowl stir together with herbs, salt, pepper, and 2 tablespoons extra virgin olive oil and lemon juice. 
Pat veal dry and rub with all but 1 teaspoon herb mixture, reserving remaining for the sauce. 
Covered the veal and let it sit for about at least 30 minutes.


Preheat oven to 375° F (190º C).
Transfer veal to shallow baking pan.
Roast veal covered in middle of oven about 40 minutes.
Take the veal out, take the cover off the baking pan, pour off the veal broth/juice to the small cooking pot, put the veal back in to the oven and roast for another 10-15 minutes
Boil the broth, add wine and reserved herb mixture, heavy cream and boil until liquid is reduced by half, about 5 minutes to 10 minutes.
Transfer veal to a heated platter.
Pour any juices from baking pan into sauce and bring to a boil.
Cut butter into pieces and add to sauce, stir it well until sauce is slightly thickened and butter is incorporated.
Serve veal with sauce.

Note: You can add mushrooms or any other veggies to the sauce. If you do, you need to saute all the veggies first before you mix them into the sauce.

And enjoy !