Ingredients
600g (1 1/4 lb) grain-fed veal cubes
1/4 onio
1 carrot
1 celery stalk
410ml (1 2/3 cup) water
200ml (3/4 cup) blond beer
Sauce
The cooking broth
75g (2 1/2 oz) kneaded butter and flour mixture (1/2 flour, 1/2 butter)
1 egg yellow
20ml (4 tsp.)
35% cream
salt and pepper
Preparation
Preheat over to 190°C or 375°F.
Place veal cubes in a saucepan.
Trim and clean vegetables.
Add the coarsely chopped vegetables, water and beer to the veal cubes.
Bring to boil. Skim.
Cover and bake for 1 hour and 15 minutes.
Remove the vegetables from the broth, and keep veal cubes warm.
Add kneaded butter and flour mixture to the broth. Simmer for 10 minutes.
Mix the egg yellow with the cream. Add to broth away from heat.
Salt and pepper to taste.
Pour sauce through strainer and over veal cubes.
Decorate with onions and vegetables of your choice.
On the side
12 small white onions and 4 portions of linguini.
