Master Class #48 | 7:48 am | 30 June 2008

Mastering the Art of French Cooking, vol. 1
Fricadelles de Veau a la Creme
Fricadelles de Veau à la Crème , p. 373
Veal Patties with Cream and Herb Sauce
Gratin Dauphinois, p. 523
Scalloped Potatoes with Milk, Cheese, and a Pinch of Garlic

For being a pretty straightforward meat/milked-bread/egg/etc. recipe, the veal patties came out nicely light. I was a little uncertain how the tarragon/wine/cream sauce would pair up with them; I needn’t have worried. Served on lettuce from the CSA (she recommends a bed of sauteéd spinach, but somehow I didn’t read the sauteéd part) with the base scalloped potatoes recipe, this was a really nice summer supper–rich but neither overwhemling nor too warming.

One note about the potatoes; it’s been my experience that low-and-slow works better in my oven so they were in for an hour at 350° instead of 20-30 minutes at 425°.

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