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Old 03-30-2006, 09:21 AM   #1
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Veal Marengo

(Serves 4)

1 carrot
1 small onion
6 white mushrooms
4 tomatoes
1 small eggplant
10 ounces boneless veal shoulder, cut in 1-ounce cubes
Olive oil
2 cloves garlic, cut in 4 pieces
2 pinches fresh thyme
1/4 cup plus 2 tablespoons white wine
1/2 ounce black olives
Salt and pepper
Dice vegetables into 1/2 inch pieces

In a stew pot, saute veal in very hot olive oil until golden brown.
Add carrot, onion, mushrooms, tomatoes and eggplant and cook another
5 minutes. Add garlic, thyme, wine, olives and salt and pepper to
taste. Cover. Slowly cook for an hour, stirring if necessary.


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Old 03-30-2006, 10:25 AM   #2
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Location: SE Pennsylvania
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similar to the Napoleanic Chicken Marengo, no? no deep poached egg?

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Old 03-30-2006, 10:50 AM   #3
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looks good, thanks lt. copying this one for later when the summer garden comes in.
hmm, maybe starting by rendering bacon instead of the oil.
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