John Myers
Contents
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Ingredients
- 600 g Loin of veal
- 150 g Puilinsen
- 100 g Diced carrots
- 100 g Diced celeriac
- 1 bunch Spring onions fresh
- 4 Toes Garlic
- 100 ml Dark veal stock
- 50 g Clarified butter for frying
Instructions
- The meat is washed and dried. Then seared in a hot iron pan, nice and dark brown so that it has a lot of roasted aromas. At 180 degrees C it can continue to cook in the oven. About 15-20 minutes.
- The lentils are cooked in the broth, bite-proof. Carrots and selölerie are also cooked in broth.
- The lentils are mixed with the vegetables. The spring or and garlic is added. It is seasoned (salt, pepper).
- The stock is boiled down to approx. 100 ml with a glass of red wine. Then thicken a little with flour butter.
Nutrition
Serving: 100gCalories: 1521kcalCarbohydrates: 0.1gProtein: 0.1gFat: 0.1g
