Recipes

Meat

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Veal in White Sauce

Ingredients:

• 1 lb veal shoulder (fat removed)
• 2 lemons, carrots and leeks
• 2 vegetable bouillion cubes
• 1 heaping tbsp corn starch
• 1 egg yolk
• 1 handful of your favorite herbs (thyme, chives, etc.)
• 2 tablespoons corn starch
• 1 cup sliced mushrooms
• Salt and pepper to taste
• 2-3 cloves

Preparation:
1. Rinse the meat and place in a pot. Cover and boil.
2. Skim off the residue on top; add the lemons, carrots, leeks, vegetable bouillon cubes, and bunch of minced herbs, cloves and pepper. Simmer.
3. When the meat is well done, remove it from the bouillon and keep it warm.
4. Filter and skim off any remaining fat residue with a spoon.
5. Keep a small bowl of the bouillon on the side and boil the rest.
6. Steam the mushrooms without fat or use strained canned mushrooms.
7. In the small bowl with the cooled bouillon, mix cornstarch and 1 egg yolk. Add a little more lemon juice.
8. Add this mixture to the rest of the warm bouillon and add the mushrooms. Keep warm in a double boiler.

When serving this dish, pour the sauce over meat.

Yield:
4 servings

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