| | Veal Macaroni Bake 1 1/4 pounds of veal scallops
1/4 cup of oil
2 bay leaves
1/2 cup of dry white wine
1/2 cup of sour cream
5 eggs
salt and pepper to taste
1 teaspoon of tarragon
8 ounces of macaroni
1/2 cup of Emmenthaler cheese
1/2 cup of chopped parsley
1 onion, diced
1/2 cup of light cream | |
Sauté the veal in 2 tablespoons of oil. Add bay leaves and wine. Cover and cook for 30minutes. Remove meat from sauce, let cool and chop finely. Add sour cream and 1 egg to chopped meat. Season with salt, pepper and tarragon. Cook the macaroni in boiling, salted water following package directions, drain. Toss macaroni with remaining oil. Preheat oven to 400ºF. Place half the macaroni in bottom of buttered casserole dish. Add the chopped meat and sprinkle with parsley. Place the onions and half the cheese on top of meat. Add remaining macaroni. Mix the remaining eggs with cream. Add salt and pepper, then pour over macaroni. Bake for 30 minutes. Sprinkle remaining cheese on top and bake for 10 -15 minutes longer, or until golden brown and crispy. Remove from oven and serve. Serves 4
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