Veal ragout in lemon sauce
easy
60 mins
60 mins
Ingredients
- 1 kg Veal (from the leg)
- 1 medium onion
- 20 g clarified butter
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1/8 l White wine
- 1/2 l clear broth (instant)
- 1 can(s) (425 ml) Artichoke Hearts
- 30 g Butter or margarine
- 30 g Flour
- 2 Egg yolk (size M)
- 200 g Whipped cream
- 1 1/2 potty fresh chervil
- 7-10 Tbsp Juice of 1 lemon
- 7-10 Tbsp Lemon wheel and chervil bouquet for
- 7-10 Tbsp Garnish
Directions
- 1
Wash the veal briefly, dab dry and cut into bite-sized pieces. Peel and chop the onion. Heat clarified butter in a pot and fry the veal in portions. Add diced onion and fry. Season with salt and pepper.
- 2
Deglaze with white wine and stock and cook for about 30 minutes at medium heat. Stir in between. Put the artichoke hearts on a sieve, drain and quarter them lengthwise. Finally add to the meat and heat up. Knead butter or margarine with flour. Dissolve the dumpling in the sauce stock while stirring carefully. Let it boil for a short time. Mix egg yolk and cream and add to the sauce. Do not boil any more! Add the plucked chervil leaves.
- 3
Let it boil for a short time. Mix egg yolk and cream and add to the sauce. Do not boil any more! Add the plucked chervil leaves. Season the sauce with lemon juice, salt and pepper. Garnish with lemon wheels and chervil bouquet. Rice tastes good with it
- 4
Terrine: Bernardaud
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