Veal ragout in puff pastry
Veal ragout in puff pastry can work as an old world appetizer, but also fits in as a modern lunch dish. We recommend to make the ragout in advance, which means that preparation time at serving time...
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Ingredients
- 10 oz (280 g) veal
- 1 small-medium sized calf or beef bone
- 1.3 quarts (1.25 L) water
- 2-3 tsp salt
- 1 bay leave
- some thyme (fresh of dried)
- a few ground black pepper corns
- a small onion
- a half carrot
- 1 medium sized yellow onion
- 12 button mushrooms
- 1/2 cup all purpose flour
- 3 tbsp butter
- 3 tbsp milk ((optional))
- 3 tbsp finely sliced parsley leaves ( I prefer curled parsley)
- 6 shells of puff pastry
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