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A recipe by soFeminine.co.uk
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Veal in cream and mushroom sauce |
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Ingredients :
500g tendron of veal
500g shoulder of veal
2 large onions
100g cream
1 egg, separated
1/2 lemon, zested
15g flaked sea salt
2 good pinches of black pepper
1 tsp potato/corn flour
Recipe :
Cut the meat into large cubes
Peel the onions and cut into quarters
In a casserole dish, place the meat, onions, lemon zest and seasoning.
Cover the meat in boiling water and simmer for 1 hour 30 minutes.
In a mug, mix the potato flour with a little water and add to the casserole, mix.
In a bowl, mix the cream, egg yolk and lemon juice.
Add the cream sauce to the casserole, little by little, stirring constantly. Do not boil.
Serve with basmati rice.
Advice :
Recommended wine :
Light reds : Saumur Champigny, Maçon
Rosé : Bandol, Tavel
White : St véran
My comments :
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