John Myers
Roast Veal in Cream Sauce nrog Rosemary Qos yaj ywm, nrog Asparagus & Bernaise Sauce
Qhov zoo tshaj plaws ci nqaij qaib hauv cov kua ntses nrog rosemary qos yaj ywm, nrog asparagus & bernaise sauce daim ntawv qhia nrog ib daim duab thiab cov lus qhia yooj yim step-by-step.
Roast nqaij npuas nyob rau hauv qaub cream
- 1,9 kg Veal roll roast – from the neck
- 2 dos
- 1 Carrots
- 1 txhaj tshuaj Port wine
- 1 khob cream
- 300 ml ntawm nqaij qaib Tshuag
- 2 nplooj Celery ntsuab
- ntsev
- Kua txob los ntawm grinder
- Qab Zib
- 1 tablespoon Sweet paprika hmoov
- 0,5 tsp cayenne kua txob
- 0,5 tsp qhuav marjoram
- 0,5 tsp mustard hmoov
- 0,5 tsp av cumin
- butter
- Txiv roj roj
Rosemary Qos yaj ywm
- 8 New potatoes
- 1 tsp qhuav rosemary
- Txiv roj roj
- Ntxhw hiav txwv ntsev
- Kua txob los ntawm grinder
Asparagus & Bernaise ntses
- 500 g tshiab asparagus
- 0,5 txiv qaub
- ntsev
- Qab Zib
- 1 Qe
- 60 g butter
- 1 tsp qhuav tarragon
Roast nqaij npuas nyob rau hauv qaub cream
- Mix the paprika powder, cayenne, mustard powder, sugar, salt, pepper, marjoram and cumin and rub the roast with it – wrap in cling film and leave to stand overnight.
- Clean and roughly dice the carrots and onions – sear the meat in butter and olive oil – add the vegetables and celery greens and roast with them.
- Deglaze with port wine – pour in the stock and cook in the oven at 190 ° C for 1 hour.
- Remove the roast from the sauce – remove the twine and add the cream to the sauce – puree.
Rosemary Qos yaj ywm
- In the meantime, wash the potatoes, cut in half and marinate with olive oil – sprinkle with salt, pepper and rosemary – put in the oven for the last 15 minutes before the end of the roasting time and bake until golden brown.
Asparagus thiab Bernaise sauce
- Peel the asparagus – squeeze the lemon and put the peel in boiling salted water – add sugar to taste and cook the asparagus sticks with the tips over water for 5 minutes – then lower the whole sticks and cook for 1 minute (do not boil).
- Put on a water bath and beat the egg until frothy, add lemon juice and melted butter – keep beating until the sauce thickens. Remove from the heat and season with salt, pepper, sugar and tarragon.
