Apple-Veal Dumplings
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 30 min |
| Total: | 50 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Veal |
| Source: | Metro |
Recipe ingredients
- 3 Tbsp. (45 mL) butter*
- 8 veal medallions
- 2 apples, diced
- 2 sheets of short crust dough
- 1 Tbsp. (15 mL) butter, melted (for brushing dough)
- Salt and fresh ground pepper to taste
- Sauce
- 3/4 cup (180 mL) white wine
- 2 cups (500 mL) chicken bouillon*
- 1/4 cup (60 mL) table cream*
- 1/2 tsp. (2 mL) each: thyme and savory
Preparation
Preheat oven to 350°F (180°C).
In a skillet, heat half of butter over medium heat. Brown medallions 2 minutes per side, adding butter as needed. Add diced apples and remove from heat. Set aside.
Brush sheets of dough with melted butter and cut out 8 circles about 6-in. (15-cm) in diameter. Place a medallion and some diced apple in the centre of each circle. Season and bring up sides of dough to make a dumpling. Put dumplings on a cookie sheet. Bake for 15 minutes or until golden brown.
Deglaze skillet with wine. Add chicken bouillon and reduce by half. Lower heat and stir in cream, thyme and savory.
Before serving, pour a little pool of sauce in each plate and centre a dumpling in it.
Suggestion
Before baking, decorate the heads (dumplings) with bits of dough and a sprig of thyme.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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