Veal in mustard sauce

Name: Veal in mustard sauce
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 2
Ingredients: 1 small carrot; 50 g Leeks (leek); 50 g Celeriac; 1 small onion; 400 g Veal from the leg; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS clarified butter; 1 Bay leaf; 6 Cloves; 6 Juniper berries; 1 TABLESPOON Flour; 50 g Whipped cream; 1 Egg Yolk; 4 cl White wine; 1 TABLESPOON medium hot mustard; 7-10 Tbsp Lemon juice; 7-10 Tbsp grated nutmeg; 7-10 Tbsp fresh cress

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 2

1 small carrot
50 g Leeks (leek)
50 g Celeriac
1 small onion
400 g Veal from the leg
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS clarified butter
1 Bay leaf
6 Cloves
6 Juniper berries
1 TABLESPOON Flour
50 g Whipped cream
1 Egg Yolk
4 cl White wine
1 TABLESPOON medium hot mustard
7-10 Tbsp Lemon juice
7-10 Tbsp grated nutmeg
7-10 Tbsp fresh cress

Directions

1
Peel or clean, wash and chop the vegetables. Peel onion. Dab veal dry. Season with salt and pepper and fry all around in 2 tablespoons of hot clarified butter.
2
Add vegetables, onion, bay leaf, cloves and juniper berries. Pour on 1/2 litre of water and cook in a closed pot for about 45 minutes. Remove the meat and keep warm. Pour stock through a sieve.
3
Measure out 1/4 litre of broth. Melt the remaining fat in a pot. Add flour and sweat while stirring. Pour in the stock little by little and stir well. Let it swell for about 10 minutes at low heat.
4
Whisk cream and egg yolk and add to the sauce. Stir in white wine and mustard. Season to taste with lemon juice, salt, pepper and nutmeg. Cut meat into slices. Serve with the sauce on two plates.
5
Sprinkle with cress. Serve with chive potatoes and lamb's lettuce with cherry tomatoes.