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      RECIPE TITLE "Veal with Bacon Recipe"
    Source: The Heritage of French Cooking,
    courtesy of

    yieldsServes 2 time--- difficultyeasy

    Smoked larding bacon has, especially in the North of France, a traditional place in ragouts and slow-cooked stews. Here, with a shorter cooking time and Mediterranean flavors, the larding gives this veal the most appetizing full and fragrant flavor.


    1 lb veal sirloin (fillet) or veal rump, cut in a 1 1/4 inch thick slice
    2 tablespoons extra virgin olive oil
    1/2 teaspoon finely and freshly ground pepper
    2 slices smoked bacon, cut 1/2 inch thick
    12 garlic cloves, peeled
    1 teaspoon rosemary leaves
    6 sage leaves
    3 bay leaves
    2 tablespoons dry white vermouth
    12 black olives

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    Brush the veal on both sides with 1 tablespoon oil. Season with salt and the pepper on both sides. Let stand for 30 minutes. Cut the bacon into 1/4 inch julienne.

    Pour the remaining oil into a 9 inch cast-iron pot or pan. Add the bacon, garlic, rosemary, sage and bay leaves and mix well. Place the meat in the pot and cook over gentle heat for 8 minutes on each side. Stir the garlic and bacon regularly.

    Remove the meat and keep it warm between 2 dishes. Cook the garlic and bacon for another 5 minutes, stirring, over gentle heat. Spoon off the rendered fat. Add the vermouth and cook until evaporated. Add the olives. Add 2 tablespoons water and the juices from the meat and mix well. Return the meat to the pot and warm over gentle heat for 3 minutes, stirring it in the sauce.

    TO SERVE: Arrange the meat on a platter. Garnish with the garlic and bacon and blanket with the sauce. Serve hot, with Mashed Potatoes.

    Recipe reprinted by permission of Weldon Russell. All rights reserved.

      Nutrition Facts
    Serves 2
    Facts per Serving
    Calories: 887 Fat: 64g Carbohydrates: 12g
    Cholesterol: 212mg Sodium: 943mg Protein: 59g
    Fiber: 3g % Cal. from Fat: 65% % Cal. from Carbs: 5%

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