Refrigerate remaining tea until chilled or overnight,
if desired. Before serving, pour tea into punch bowl.
Stir in Grand Marnier. Pour in champagne. Add ice
tea wreath. Serve in punch cups.

VEAL AND ORZO WITH

A GARLIC CRUMB CRUST

MAKES 12 SERVINGS

cordially invitees you to our

Annual Party
Planning 6howcmc
6unday, fcbruary 7, 1993
10:00 a.m. to 4:00 p.m.

Tcmplc 5oth El
7400 Tolcgraph Qoad,
5loornfic1d fli1k

Caterers * Florists Confectioners
Photographers == Party Rentals
Video Photographers
* Limousine and Valet Services
* Cartoonists Talent Agencies
* Invitations == Room Decorators
Free Admission

Prep time: 1 hour
Cook time Veal stew about 1 hour, completed casse-
role 40 minutes.
Advance prep: Casserole may be refrigerated up
to 2 days or frozen.

VEAL STEW

4 pounds veal stew meat, cut into 1 1/2-inch cubes
Salt and pepper
3 to 5 tablespoons vegetable oil or olive oil, divided
2 tablespoons or cubes instant beef soup base (beef-
flavored bouillon)
2 tablespoons tomato paste
1/4 cup all-purpose flour
1/2 cup imported dry vermouth or dry white wine
2 cups chicken broth
1 tablespoon currant jelly
1 package (10 ounces) frozen pearl onions, thawed
on paper towels
16 ounces medium or large mushrooms, cleaned,
stems cut even with the caps
2 cups uncooked orzo or melone pasta

BREAD CRUMB CRUST

3 tablespoons olive oil
2 1/2 cups sourdough, Italian or egg bread crumbs
(about 5 slices)
2 large cloves garlic, minced
1/2 cup chopped parsley

To prepare veal stew: Rinse meat, blot dry, trim
fat and sprinkle generously with salt and pepper.
Heat 1 tablespoon oil in a large heavy Dutch oven
or wide saucepan over moderately high heat. Saute
the veal in batches until lightly browned, adding
more oil as needed. If the oil begins to burn, reduce
heat. As meat browns, remove with a slotted spoon
to a plate. Remove the pan from the heat and if dry,
stir in another tablespoon oil. Stir in the tomato paste,
beef soup base and flour, the mixture will be grainy.
Return to heat and whisk in the broth, wine and jel-
ly, scraping up all brown bits from the bottom of the
pan. Cook, stirring and whisking, until the mixture
comes to a boil. Return meat to the pan. The meat
should be almost covered with the sauce. If it's not,
transfer to a smaller pan.

To bake veal stew: Preheat oven to 350 degrees.
Bake, covered, for 40 minutes, stirring after 20 min-
utes. If juices are boiling rapidly, reduce heat to 325
degrees. Stir in onions and mushrooms and contin-
ue to cook covered, for 20 to 40 more minutes, stir-
ring every 15 minutes, until meat is tender when
pierced with a knife. The timing will depend on the
quality and age of the meat.

While stew bakes, cook orzo: Bring a large pot of
salted water to a boil. Add orzo and cook until ten-
der to the bite, about 8 to 10 minutes. Drain well, re-
move to a bowl and toss with 1 tablespoon oil.
Sprinkle with salt to taste.

To make crumb crust: In a large skillet over mod-
erate heat, heat oil. Add garlic and saute until soft,
about 1 minute. Add crumbs and cook, stirring of-

68 •JANUARY/FEBRUARY 1993 • STYLE