Serves 4:
750 g veal
1 Bunch of herbs and vegetables for soup-making
Salt
1 onion
1 slice of lemon
1,5 l Water
Ingredients for the sauce:
30 g butter
40 g flour
0,5 l veal stock
some lemon juice
0,25 l White wine
0,125 bis 0,25 l cream
1 Egg yolk
preparation: The diced veal is cooked in water with the
bunch of herbes, salt, the chopped onion and the slice
of lemon until it is done.
Sauce: Prepare a roux and fill up with veal stock. After
bioling some time, add the rest of the ingredients to
the sauce. Now stir the egg yolk under the stew and serve
immediately.
With this you can serve spaetzle (a kind of homemade
noodles) and salad.
recipe by Andreas Wöhr
