30 December 2012,08:32 by
Ponmathi Srilekha.S

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Want to feel like you are a master chef? Well here’s your chance. Veal purses will make you a master chef because of its exquisite preparation. You’ll just have to make some pancakes and prepare to make the fillings. After they are set, you’ll have to steam the pancakes with all the other ingredients inside to make it look like purses.
Serves :

Preparation Time :
2 hours

Cooking Time :
1 hour 15 minutes

Preparation Method :

  • Place the veal in a shallow dish; mix the corn flour with the lemon juice to a smooth cream.
  • Add the white wine and pour over the veal. Leave to marinate for 1 to 2 hours.
  • Meanwhile, make the pancakes. Place all the pancake ingredients in a blender, blend for 10 seconds until the mixture looks smooth and creamy. Refrigerate for 30 minutes.
  • Prepare the pancake pan by heating well and wiping out with oil. Pour batter and swirl about the pan until evenly spread across the bottom.
  • Place over high heat for 30 seconds to 1 minute. Turn the pancake over by using a palette knife. Cook until brown. Make all the pancakes, turning them out on to a plate.
  • Place the veal stock and all the marinade in a pan, having put the veal strips to one side.
  • Bring to the boil and reduce until thick and syrupy, stirring constantly. Blanch the vegetables for 10 seconds in boiling water.
  • Mix the veal strips, the sauce and three-quarters of the vegetables together. Season well with salt and pepper.
  • Wrap up equal amounts of the mixture in 12 pancakes. Arrange side by side in a steamer.
  • Bring the remaining stock to the boil. Cover the food with a tight-fitting lid and steam over the stock for 10 minutes.
  • Arrange 3 purses on each plate and keep warm.
  • Reduce the stock by boiling rapidly until syrupy and serve separately. Garnish the purses with the remaining vegetables.
  • Eat at once.


  • 300 grams veal escalopes, cut into strips, trimmed of fat
  • 4 teaspoons corn flour
  • Juice of 2 lemons 
  • 10 tablespoons white wine 
  • 2 tablespoon Cooking oil
  • 750 ml veal stock
  • 100 grams mange tout
  • 100 grams salsify, peeled and cut into strips
  • 8 spring onions, trimmed and finely chopped
  • 2 carrot, peeled and cut into strips 
  • Salt
  • Freshly ground black pepper 


  • 200 grams plain unbleached white flour, sifted
  • Pinch of salt 
  • 2 eggs, beaten
  • 300 ml skimmed milk 
  • 300 ml water

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