Products
Beef
Grass-Fed, Grain-Fed Angus, Wagyu
Veal
Free Range Veal & Milk-fed Veal
Lamb
Pasture Fed Lamb & Organic Lamb
Pork
White Pig and Black Berkshire Pig (Kurobuta)
Poultry
Grain Fed Boiler, Organic Chicken & U.S. Turkey
Marinated and Prepared Items
Beef, Veal, Lamb, Pork,Chicken & Others
Cheese
Hard, Soft, Strong, Mild, Fresh, Aged & Processed
Hams & Cold Cuts
Prepared & Processed Beef, Pork, Veal & Chicken
Sausages
Coarse, Fine, Smoked & Unsmoked
Air-Dried & Salami
Imported from Switzerland, Germany, Italy & Australia
Grocery
Condiments, Mustards, Bread, Crackers, Pasta
Welcome to Huber's
RECIPES
Old Fashioned Blanquette of Milk-Fed Veal in White Sauce with Parsley
Ingredients for 4 servings:
| 800 g | Milk-Fed Veal cubes, 40 g each |
| ½ pc | Onion, peeled |
| 1 pc | Carrot small, peeled |
| ½ pc | Bay leaf |
| 1 pc | Clove, to stick into the onion |
| 50 g | Celery stalk, cleaned |
| 15 cl | White wine |
| 30 cl | White Stock |
| Salt & Pepper | |
| 60 g | White Roux – mix 30 g soft butter and 30 g flour |
| 5 cl | Cream 35 % |
| Few drops | Lemon juice |
| 5 g | Parsley chopped |
Preparation:
- Place meat, white stock and white wine in a casserole
- Bring to the boil, remove the foam
- Add the onion, carrot, bay leaf celery, salt and pepper
- Simmer until meat is tender
- Remove meat and vegetable, keep warm
- Whisk in the white roux to thicken the stock
- Simmer for 5 – 10 minutes
- Pass through a sieve
- Reheat, add the cream, lemon juice and adjust the seasoning
- Place the meat back into the sauce
- Place in a dish or plates, then sprinkle with parsley
- Serve with rice or noodles.
- Bring to the boil, remove the foam
- Add the onion, carrot, bay leaf celery, salt and pepper
- Simmer until meat is tender
- Remove meat and vegetable, keep warm
- Whisk in the white roux to thicken the stock
- Simmer for 5 – 10 minutes
- Pass through a sieve
- Reheat, add the cream, lemon juice and adjust the seasoning
- Place the meat back into the sauce
- Place in a dish or plates, then sprinkle with parsley
- Serve with rice or noodles.
Recipe written by Thomas Kreissl, Huber’s Butchery. Copyrights © Huber’s Butchery.
Promo
Sugarloaf Ridge Chardonnay 2007
very deceptive with little sign of the peach or apricot scents that dominated the nose
Recipes
Veal Saltimbocca
Fast and easy!...
Feedback
We warmly welcome your feedback on our products and services. This will help us in our continuous drive towards improving our value to you.
Click Here