465. VEAL with BACON

Serves 2


1 lb veal sirloin (fillet) or veal rump, cut in a 1 1/4 inch thick slice
2 tablespoons extra virgin olive oil
Salt
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

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.


courtesy of: The Heritage of French Cooking, by Annie Hubert-Bare. Random House, 1991.