Roasted Veal with Milk and Almonds

Veal Roast, almonds, flour, chicken broth, milk, rosemary, salt, pepper

Put some of the almonds in the food processor with the flour and rosemary. Pulse it till it is all finely chopped. Wrap the meat in twine, add salt and pepper, and dip in the mix of flour, almonds and rosemanry. In a saucepan, heat the oil and saute' the roast. As soon as it turns brown, remove from the saucepan, and drain off the fat. Set aside. Sprinkle the sauce pan with a tablespoon fo flour, and toast it. then add the milk and the broth, salt. pepper some more chopped rosemary and boil the sauce for 5 minutes, then strain it. In an ovenproof dish, place the sauteed meat; pour the sauce over it to cover it by about two-thirds. Add a handful of almonds, and bake at 400 F. for an hour and 15 minutes. Drain off the fat and let the roast cool some before cutting it. Slice the roast and place in an ovenproof dish.

Number of Servings: 6

Recipe submitted by SparkPeople user LIBECCIO.