Ingredients for 4 persons.
80 days of veal
15 day celery
1 small onion
1/8 l white wine
Pepper ad mill
1. Cut the veal into small pieces. Roughly chop 2 carrots, 10 dag celery and onion.
2. Place in a saucepan with the bay leaf and 1/2 teaspoon of peppercorns, cover with water and bring to the boil. Add the meat. Salt. Let cook until the meat is done.
3. Lift the meat and roots out of the broth. Cut the remaining roots into fine, matchstick-length strips (julienne) and blanch in salted water until al dente.
4. Prepare a light burn from 4 tablespoons butter and 2 tablespoons flour. Pour in the wine and the strained cooking liquid. Pour in some whipped cream. Cook for five minutes. Season to taste with salt, pepper, nutmeg and lemon juice. Finely chop the roots cooked with the meat. Add to the sauce with the veal. Let soak for a few minutes. Before serving, mix in the blanched strips of root vegetables.
Do you want to taste more?
You can find an overview of our Dagobert recipes here: