Ragout Fin

Boil the cleaned, roughly diced soup greens with salt, peppercorns, lemon wedge and 1 ½ liter of water in a large saucepan. Add the veal and cook on a low heat for about 1 to 5 hours, remove the meat. Pass the stock through a sieve and boil down to approx. 1 liter.

Dice the veal. Preheat the oven to 150 degrees. Heat the butter in a saucepan, sprinkle in the flour and stir until it is light yellow. Gradually add the meat stock using the whisk. Let everything cook briefly while stirring.

Clean the mushrooms, remove the stems. Cut the heads into slices and mix with the wine into the sauce. Remove the asparagus from the glass, cut into pieces and stir in as well. Let everything simmer for about 3 minutes, keep warm.

Place the puff pastry patties on a baking tray lined with baking paper and heat in the oven for about 5 minutes. Pour ragout into the pies and serve with parsley.