Veal stock with veal dumplings
DIFFICULTY
easy
easy
RATING
COOK TIME
45 mins
45 mins
TOTAL TIME
45 mins
45 mins
Ingredients
Servings:
4
- 200 g Veal (escalope)
- 100 g Whipped cream
- 1 small egg
- 20 g soft butter
- 7-10 Tbsp grated rind of 1/2 untreated lemon
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 1 large carrot
- 2 (400 ml each) Glasses of veal stock
- 2-3 cl dry sherry
- 1 collar Chives
Directions
- 1
Dice well chilled veal finely and puree it finely with the universal chopper. Add cold cream, egg and butter and mix well. Place the mixture in a cool place. Season to taste with lemon zest, salt and pepper.
- 2
With 2 teaspoons, cut off small dumplings and put them into boiling salted water and let them simmer for 10 minutes at low heat. Take them out and let them drain. Peel and slice the carrot and cut out stars.
- 3
Heat the stock and cook the carrots for about 5 minutes. Season to taste with sherry, salt and pepper. Wash the chives and cut into fine rolls. Add the dumplings to the stock and sprinkle the chives over them.
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