I have to be honest, I wasn’t thrilled with this dish.
To start, I really don’t like olives. Not sure why, just have never enjoyed them. My husband and daughter, however, eat olives all the time. In dishes, as snacks – my daughter even takes little cups of olives with her in her school lunch.
Second, I REALLY don’t like peas. For the peas, it’s to do with texture. They are mushy and yuk to me.
With those two things in mind, this dish didn’t sounds all that good to me.
Thankfully I was wrong!
The veal comes out very tender. I used a thin sliced veal cutlet so it cooked easily and quickly.
The olives add the saltiness the dish needs. The cook in well enough that I didn’t really taste them.
The peas were still gross, but I picked around them. If you don’t mind peas, you won’t mind them.
The sauce was nice and not too cheesy.
So this is supposed to be served over toast points. I found out at the last minute that someone had eaten all the bread, so I didn’t have any to make toast points. So I used English muffins instead. This was a fortunate mistake I think. The English muffins were heartier than toast would have been.
AU GRATIN VEAL WITH OLIVES
2 Cups Diced Veal
1 Cup Quartered Stuffed Olives
½ Cup Sliced Mushrooms
¼ Cup Bouillon or Consommé
1 Cup Peas
1 Tablespoon Butter
1 Tablespoon Flour
½ Teaspoon Salt
1/8 Teaspoon Pepper
½ Teaspoon Ground Nutmeg
¼ Teaspoon Ground Ginger
3 to 4 Tablespoons Grated Parmesan Cheese
1 ½ Cups Milk
Toast Points
In a large skillet, combine veal, olives, mushrooms, bouillon, and peas. Simmer, covered, for 10 minutes. Meanwhile in a saucepan, melt butter; then stir in flour, salt, pepper, nutmeg, ginger and cheese. Cook over low heat, stirring constantly. And slowly adding milk, until slightly thickened. Pour over veal mixture; cook, stirring; until thickened about 5 minutes. Serve over toast points.
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