Preserved Veal

In a saucepan, put 2 liters of water. Clean, rinse and coarsely chop the greens. Peel the onion, put the cloves. Add to the saucepan with the bay spice, peppercorns, 1 tsp salt and the vinegar and bring to the boil.

Cut the veal into large cubes. Add to the boiling broth form and simmer at low temperature for 40 min.

Pour the meat and clear soup into a sieve, reserving the gravy. Melt the butter in a saucepan. Sprinkle in the flour and sauté, extinguish with the white wine and a quarter of a liter of the veal stock. Stir vigorously. Pour in the whipped cream and let the sauce simmer for about 10 minutes. Season with pepper, salt, nutmeg and juice of one lemon.

Pour in the meat cubes and heat repeatedly. Remove the saucepan from the stove and stir in the egg yolks to thicken.

105 min.

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