Veau Marengo.
"Legend says that after Napoleon defeated the Austrian army at the Battle of Marengo, at Marengo south of Turin, Italy, when his chef Dunand foraged in the town for ingredients (because the supply wagons were too distant) and created the dish from what he could gather. Napoleon enjoyed the dish so much he had it served to him after every battle, and when Durand was later better-supplied and substituted mushrooms for crayfish and added wine to the recipe, Napoleon refused to accept it, believing that a change would bring him bad luck."
@The Human Q-Tip
Edit: This is by far the best exotic dish I have made. It tasted amazing and the veal was so tender.
Recipe:
Veal Marengo
Veal cooked with mushrooms and wine
1½ kg / 3lbs lean stewing veal cured
Salt and pepper
75g / 3ozs butter
50 mls /2 flozs vegetable oil
2 med onions thinly sliced
2 garlic cloves crushed
125 mls / 4flozs dry white wine
125 mls / 4flozs veal or chicken stock
1 bouquet garni
225g / 8ozs can of peeled tomatoes
65g / 2½ ozs tomato puree
1 teaspoon of paprika
12 picking onions
350g / 12ozs button mushrooms sliced
1 tablespoon Corn Starch
Rub the veal with salt and pepper. Melt 50g / 2ozs of the butter with the oil in a flameproof casserole dish. Add the onions and garlic, cook until soft. Stir in the veal and cook until browned.
Pour the wine and the stock over. Then stir in the bouquet garni, tomatoes, tomato puree and paprika. Bring to the boil the reduce the heat to a low simmer. Until the meat is cooked about 90 mins. Meanwhile melt the remaining butter in a frying pan and cook the mushrooms.
Transfer to a serving dish and keep warm. Strain the casserole and add to the mushrooms.Bring the cooking liquid to the boil, when reduced by a third.
Mix the corn flour with a little water and add to the liquid.
Cook for 10 mins then pour over the casserole and serve.
