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Danish Chicken and Veal Au Gratin

A home-style Danish Chicken and Veal Au Gratin made with Ground Veal, Flour, Egg, Salt, and Nutmeg. Serves 8. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 lb
• 3 tbsp
• 1
• 1/2 tsp
• 1/8 tsp
• 1
• 1/3 cup
• 1/4 cup
• 1 1/2 lb
• 1/2 lb
• 3 tbsp
• 3 tbsp
• 1 tsp
• 3/4 cup
• 1/2 cup
• 1/4 cup
• 1 cup
• 2 oz
• 1/2 lb

Method (preview)

1. 1

   Mix veal, flour, egg, salt, nutmeg, onion, and milk together.

2. 2

   Heat 2 tablespoons butter in a large frying pan.

3. 3

   Drop rounded teaspoons of the meat mixture into pan.

4. 4

   Saute until browned on all sides. Remove and set aside.

5. 5

   Add 2 more tablespoons butter to pan. Saute chicken until it turns white. Combine meat balls, chicken, ham, and Wine Cheese Sauce.

6. 6

   Turn into a greased baking dish.

7. 7

   Bake in a 375 degree F. oven 30 minutes or until thoroughly heated.

8. 8

   WINE CHEESE SAUCE; Melt butter in a saucepan.

9. 9

   Blend in flour and mustard.

10. 10

    Cook, stirring, 2 minutes.

11. 11

    Add chicken stock, half-and-half and dry white wine.

12. 12

    Cook, stirring, until thickened.

13. 13

    Gradually add cheese. Stir until melted. Remove from heat and add pimientoes, drained. If desired, add sauteed mushrooms.

14. 14

    Yields 8 Servings

15. 15

    Contributed to the FareShare IRC Chat, 26 February 2000 by judimae.