Category Archives: French Cuisine

Saute of Veal with Duchess Potatoes Recipe

Saute of Veal with Duchess Potatoes Recipe

This is another one of my favorite recipes. I like to make this for company because it is simple yet very elegant. I especially love the flavor that the herbs lend to the dish and the Duchess Potatoes really dress up the dinner simply by the fact that they are made into little shapes. This is a French version of a simple country stew but again, with the addition of Duchess Potatoes, it comes off quite lovely in presentation.  I’ve had this recipe in my notebook 30+ years from my old Betty Crocker International Cookbook although I did a few things differently to fit my own cooking style.

You can use a pastry bag to do the potatoes or you can use a regular zip-lock plastic bag with the end snipped off. It makes for a great stand-in pastry bag.

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Recipe for Saute of Veal and Duchess Potatoes

8 servings


2 pound veal round steak, 1/2 inch thickness
1/2 cup flour
2 teaspoons salt (or to taste)
1 teaspoon paprika
1/4 teaspoon pepper
1/4 cup olive oil
1 cup dry white wine
1/2 cup water
8 ounces tiny pearl onions, peeled (1-1/2 cups)
8-10 tiny carrots or 4 medium carrots cut into strips
1/2 teaspoon dried rosemary or thyme
1/2 teaspoon salt (or to taste)
Duchess potatoes
Snipped fresh parsley


Cut the veal into serving pieces. Mix together flour, 2 teaspoons of salt, paprika and pepper.
Coat the veal with the flour mixture and pound until 1/4 inch thick.
Cook the veal in hot oil in 12-inch skillet or saute pan until brown on both sides. Drain.
Add wine, water, onions, carrots and rosemary/thyme. Sprinkle with 1/2 teaspoon of salt if desired.
Heat to boiling and reduce the heat. Cover and simmer until veal and vegetables are tender – about 45 minutes. (Add more water if necessary)
Prepare duchess potatoes.
Place veal and vegetables on a platter. Pour pan juices on top.
Arrange duchess potatoes around edge.
Sprinkle with parsley.

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Duchess Potatoes


6 medium potatoes (Yukon gold or red work well but may need more potatoes)
1/4 cup milk
1/4 cup margarine or butter, softened
1/2 teaspoon salt
Dash of pepper
1 egg beaten or 1/4 cup egg substitute
2 tablespoons margarine or butter, melted


Peel potatoes. Cut into large pieces.
Heat 1 inch of salted water (1/2 teaspoon salt to 1 cup of water) to boiling.
Add potatoes. Heat to boiling and then reduce heat.
Cover and cook until tender 20-25 minutes. Drain.
Heat oven to 425 degrees.
Shake pan gently over low heat to dry the potatoes. Mash the potatoes until no lumps remain (or beat with mixer).
Beat in milk in small amounts. Add 1/4 cup margarine, salt and pepper. Beat until potatoes are light and fluffy.
Add egg or substitute, beat until blended. (Add more milk if necessary as potatoes should be smooth and fluffy)
Form rosettes with a pastry bag (or use a zip-lock bag as above for a stand-in pastry bag) or drop by small spoonfuls onto ungreased cookie sheet.
Brush lightly with melted margarine or butter.
Heat in 425 degree oven until light brown – about 15 minutes.

NOTE: You can prepare the potatoes several hours ahead and refrigerate – cook as above and add to platter with veal saute.

Summing it Up

This recipe can be a great meal for just a simple supper or for a special event. You can also substitute chicken or beef and pound out the same way, maybe change up the herbs a little more, for instance using marjoram or tarragon for beef or sage and thyme for chicken. It is relatively simple to prepare and again, has a nice presentation.

For how to on the Duchess Potatoes from another perspective, the videos above are great. They are made with a Danish strip steak – sounds mouth watering as well!

Veal Stew
My version of veal stew is a bit different because first of all, I don’t use a tomato base of any kind and secondly, I discovered a little tweak that I thought added a certain sweetness to the stew that I…
Stuffed Breast of Veal from Poland
Stuffed breast of veal is one of our Polish familys favorite meat dishes. It is easy to prepare, smells fantastic roasting in the oven, and makes a beautiful presentation.
The Perfect Veal Chop
For my New Year’s Resolution this year I promised myself to try to go vegetarian, a very hard feat for a genuine foodie. So I went all out for the Christmas season, a sort of last supper in a way. Here’s…
Wine Pairing for Veal
This dish offers a couple of options for choosing a wine. Veal being a white meat, it still can be paired with wines from both the red and white varieties. And cacciatore usually pack in a lot of…

Global Gourmet: Destination: France

Global Gourmet: Destination: France
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Lemon Biscotti with Red Currant Jelly
Source: A K Lambert
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Guillaume Tirel between his two wives. This drawing appears over his tombstone in France.
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Lemon Biscotti with Dried Cherries and Raisins
Source: A K Lambert

A French Breakfast: Lemon Biscotti with Dried Cherries and Raisins

The French have made monumental cultural contributions to the world since the 17th century, particularly through its decorative fashion, cinematic, literary, and artistic works. Today, the majority of people, if not everyone, continue to reap joy from the works of fun French historical figures like Charles Perrault, author of the fictional storyteller Mother Goose. Still, the French are most respected and loved for their exquisite cuisines. Basque cuisine, or a cuisine that includes major portions of meats and fish grilled over coals, is a major influence on French cuisine; however, a typical French breakfast is quite petite. Often, their morning meals consist of little more than a light pastry covered in fresh jam. Biscottis are a particular French traditional favorite breakfast biscuit. These hard, sturdy cookies make excellent crispy delicacies to dunk into hot drinks, which partners perfectly with coffee or tea, the French morning drink of choice. It’s also easy to bake several biscottis at a time, preventing you from becoming like Mother Goose’s poor old Mother Hubbard that went to the cupboard. Cook biscotti and your cupboard won’t be bare!

Benefits Outside Good Taste:

“Shape” magazine and many other health reporters note that biscottis are extremely healthy pastries, and they come in a variety of flavors. The crunchy biscuits feature fillings anywhere from almonds, to raisins, to cinnamon, to pumpkin, and the list goes on and on. Red currant jelly is the jam of choice spread on the French biscuits. Its vibrant red looks breath taking in small glass containers and easily entices the eyes of the French population obsessed with scarlet stained glass. Just like people invented stained glass windows to control light sources (people initially developed stained glass to prevent people inside a building from seeing the outside world), red currant jelly controls the berry flavor bettering the biscotti’s pleasing crunch. The two complete each other, giving you a well-displayed and heavenly tasting morning meal.

In honor of this French morning delicacy, I lightly altered a refreshing Lemon-Anise Biscotti from a recipe I found on Taste of Home. The calm hint of lemon acts as a light flavor that does not overtake the tart red currant jelly. I also filled this butter-free biscuit with raisins and dried cherries to sweeten its content but maintain its high nutritional value.

Lemon Biscotti with Dried Cherries and Raisins: (Total/Prep Time: 65 minutes + cooling)

What You’ll Need:

· 2 eggs

· 1 cup sugar

· ? cup canola oil

· ? teaspoon lemon extract

· ? teaspoon vanilla extract

· 2 cups all-purpose flour

· 1 teaspoon baking powder

· ? teaspoon salt

· ? cup raisins

· ? cup dried cherries

· 1 jar of red currant jelly/jam

What to Do:

1. In a small bowl, beat eggs and sugar for 2 minutes or until thickened. Add oil and extracts; mix well. Combine the flour, baking powder and salt; beat into egg mixture. Stir in dried cherries and raisins.

2. Divide dough in half. On a lightly floured surface, shape each portion into a 12-in. x 2-in. rectangle. Transfer to a baking sheet lined with parchment paper. Flatten to 1/2-in. thickness.

3. Bake at 350° for 30-35 minutes or until golden and tops begin to crack. Carefully remove to wire racks; cool for 5 minutes.

4. Transfer to a cutting board; cut with a serrated knife into scant 3/4-in. slices. Place cut side down on ungreased baking sheets. Bake for 5 minutes. Turn and bake 5-7 minutes longer or until firm and golden brown. Remove to wire racks to cool. Store in an airtight container. Yield: 3 dozen.

The French have developed dominating cuisine dishes since the Middle Ages; starting with chef Guillaume Tirel, the most famous French chef in history. By focusing less on spices and more on natural ingredients like herbs, the French created a plethora of naturally splendid courses, including the petite healthy, crunchy, and sweet breakfast biscottis that harmoniously contrast the bitter bite of a morning espresso. You won’t regret stocking your “bare” cupboard with these rejuvenating bisocttis. Remember to snag some red currant jelly for the full French cuisine experience. Slather it on your Lemon Biscotti with Dried Cherries and Raisins for your very own traditional Global Gourmet French Breakfast that is Absolutely Appetizing!