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Recipes with veal or chicken stock

3 recipes that use veal or chicken stock, with photos, step-by-step instructions and cook times. The quickest, Zürcher Geschnetzeltes, takes 65 minutes. It is most often cooked with butter, button mushrooms and double cream.

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Luzerner Chügelipastete

Chügelipastete is the Sunday and Christmas dish of Lucerne, a showpiece brought to the table whole: a big, tall puff pastry shell, like a giant vol-au-vent, filled with little veal meatballs (chügeli), sweetbreads or diced veal and mushrooms in a creamy white sauce, sometimes with raisins. Lucerne bakeries sell the shells ready-made. A common mistake is filling the pastry too early, which makes it soggy. Chef's tip: fill the warm shell at the very last moment and serve the extra sauce on the side. Veal meatballs must reach 71 °C.

120 minSwissMeat
by KrazyBadal 0 views

Axoa de veau

Axoa (say 'ash-o-a') comes from Espelette, the Basque village whose house fronts are hung with strings of drying red peppers every autumn, and it is still the dish of the October pepper fair and of market-day lunches in Cambo and Bayonne. Veal shoulder is cut into small dice, then stewed with onions, mild green peppers and a good spoonful of ground Espelette pepper, which brings warmth and a fruity, smoky perfume rather than real fire. The result is soft, juicy and brick-red at the edges, best spooned over boiled potatoes or with crusty bread. Chef's tip: stir most of the Espelette pepper in at the end of cooking; long simmering dulls its fragrance.

70 minFrenchMeatGluten free
by KrazyBadal 0 views

Zürcher Geschnetzeltes

Zürcher Geschnetzeltes is the signature dish of Zurich's old guild restaurants and a favourite Sunday meal in homes across German-speaking Switzerland. Thin strips of veal are seared quickly, then the pan is deglazed with white wine and finished with cream and mushrooms into a pale, glossy sauce, and the whole thing is served beside a golden, crisp rösti. The wine adds alcohol (most cooks it off); for an alcohol-free version use the same amount of chicken stock with 1 teaspoon of lemon juice. The usual error is cooking the veal in the sauce until it toughens; sear it fast, take it out, and only warm it through at the end. Chef's tip: boil the potatoes for the rösti a day ahead and chill them; cold, firm potatoes grate cleanly and fry up crisp.

65 minSwissMeatGluten free
by KrazyBadal 0 views

Goes well with veal or chicken stock