photo by: Larry's Markest
Veal in Pastry
From Eclectic Cooking
Serves: 4
4 veal cutlets
4 pieces frozen puff pastry
2 eggs
Castello or similar brand blue cheese
Salt and freshly ground pepper
Brown the veal cutlets on all both sides. Season with salt and
freshly ground pepper and set aside.
Mix blue cheese with egg yolks, salt and pepper. Roll out the puff pastry
double the original size. Place the veal cutlet on half of the puff pastry and spread
cheese mixture over the meat. Fold the other half over the cutlet and press edges
together. Brush the pastry with egg whites and put a slit in the top of the pastry so the
steam can escape. Bake the meat at 225 C (425F) for 15 minutes or until pastry is baked
and a golden brown. Serve with cucumber or tomato salad and a few small, new potatoes
sautéed in a little butter. |
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Blue Castello is modern, creamery,
blue cheese made from cow's milk. This delightful triple cream cheese is somewhat bolder
than traditional Danish blues, but just as rich and buttery. It is sumptuous, with tangy
blue accents, and a gentle, lingering aftertaste that reminds one of the delicate aroma of
freshly gathered mushrooms. Blue Castello is wonderful served on crackers and adds an
exhilarating touch to fresh garden salads.
 
Pears, Apples
Chenin Blanc, Sauvignon Blanc
Return to Wine & Cheese Pairing
Guide
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