John Myers
Contents
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Ingredients
sauce
- 100 g Flour
- 100 g Butter
- 1 Carrot
- 1 Leek
- 0,5 Onion
- 1 Celery stalk
- 2 Cloves
- 1 Bay leaf
- 15 Peppercorns
- 1 Chilli pepper
- 250 g Beef bones
- 250 g Calf bones
- 250 g Chicken bones
- 250 g Pig bones
- 1 shot Olive oil
- 200 ml White wine dry
- 3 L Water
meat
- 200 g Veal minced fresh
- 1 pinch Salt
- 1 pinch Pepper
- 3 Sage leaves
- 1 Egg
- 2 tbsp Olive oil
- 10 Calf breast, thin slices
- 20 Sage leaves
- 200 ml White wine
- 100 ml Cream
polenta
- 1 kg Polenta
- 1 pinch Salt
mushrooms
- 5 Garlic cloves
- 1 Onion
- 1 kg Boletus
- 1 tbsp Butter
- 200 ml Broth
- 200 ml Cream
- 0,333333 bunch Parsley
- 1 pinch Salt
- 1 pinch Pepper
- 0,5 Lemon peel
Instructions
sauce
- For the sauce, knead butter and flour (room temperature) with a fork in a small bowl until a homogeneous mass is created. Put the mixture in a plastic box in the freezer. Chop all the ingredients for the sauce (let the butcher chop the bones). Fry the bones and leftover meat in a little oil (but do not let them get too brown. Place the seared bones in a roasting pan.
- Fry the vegetable mixture for 2 to 3 minutes (in olive oil), then put the bones back into the vegetables and pour in the wine. Heat, add 3 liters of water and bring to the boil. When the whole thing is boiling in the roaster, let it simmer in the oven for approx. 4 to 5 hours at 100 ° C (top-bottom heat). It should simmer very lightly. Set the jus aside overnight. The day after, pass through a coarse sieve to separate it from the bones and vegetables.
veal
- Finely chop the veal with 3 sage leaves, egg, salt, pepper and olive oil in a blender. Pieces of meat measuring approx. 10-12 x 5 cm are required for the rolls. Beat the meat (with the flat side of the meat mallet) until these dimensions are reached. Place a small sage leaf on each end. Spread some mince mixture (approx. 1 1/2 teaspoons) on it. Leave 5 mm of space at the edges.
- Leave about 1 1/2 cm free at one end (opposite the sage leaf). Roll up the rolls from the sage leaf side. Pin it with a toothpick. Turn the rolls in flour. Fry vigorously on all sides in olive oil. Deglaze with white wine so that the rolls are covered. Let it simmer and add the cream. Let simmer further. If necessary, add some ice-cold flour butter.
polenta
- For the polenta, bring about 2 to 3 liters of water to the boil according to the instructions on the package. Ideally, start with 2 liters. Then add the polenta to the boiling water and stir in. There shouldn't be any lumps. Gradually (if necessary) add boiling water until the polenta porridge has a consistency between liquid and solid.
mushrooms
- For the mushrooms, peel and finely chop the onions and garlic. Clean the mushrooms and cut into slices. Fry everything in butter and deglaze with the stock and cream. Season with parsley, salt, pepper and lemon juice and zest.
Nutrition
Serving: 100gCalories: 85kcalCarbohydrates: 3.3gProtein: 4.8gFat: 5.5g
