Preserved Veal with Spaetzle, Caramelized Baby Carrots and Snow Peas

spaetzle

1. Put the flour, eggs, salt and water in a large bowl and mix everything together to form a smooth batter. Then beat the dough until it bubbles. Then put the dough in a spaetzle press and press it into hot salted water.
2. Bring the spaetzle to the boil briefly until white foam forms on the cooking water. Remove from the water with a ladle and drain in a colander. Put the finished spaetzle in a bowl.

vegetables

1. Blanch the baby carrots and snow peas and caramelize in a pan with brown sugar, a little ginger and butter.

Canned Veal

1. Bring the water to the boil with the soup vegetables and a lemon wedge, add the veal to the boiling water and cook until soft. Let the meat cool down lying in the broth. Then cut the pre-cooked and cooled veal into large cubes.

sauce

1. For the sauce, melt the butter in a saucepan, stir in the flour and prepare a light roux. Take the pot off the hob.
2. Deglaze the roux from the cold veal broth with a few ladles, stirring the sauce thoroughly with a whisk so that no lumps form. Put the pot back on the stove and bring to the boil while stirring. Put the veal cubes in the sauce and let warm.
3. Add the wine, salt, a splash of lemon juice (depending on your taste), a little nutmeg and white pepper to the sauce and let it continue to cook so that the flour taste in the sauce can evaporate. Be careful not to let the sauce stick to the pot. Depending on your taste, you can prepare the sauce a little thicker or thinner.
4. Finally refine the sauce with whipped cream and sprinkle the meat with chives or parsley. Serve with the homemade spaetzle and vegetables.