Veal Cheeks in Madeira Sauce with Pretzel Dumplings and Fried Carrots

Coarsely chop the pretzels and pour hot milk over them. Allow the mass obtained in this way to swell for at least 10 minutes. Finely chop the shallots and finely chop the parsley.

Sauté shallots in clarified butter until golden yellow. Then add the shallots to the pretzels and mix well. Next, mix in the parsley, marjoram, egg yolks and eggs. Season to taste with nutmeg, salt and pepper.

Form approx. 3 elongated loaves of bread from the mass obtained in this way, which are wrapped tightly in cling film. Then wrap these breads in aluminum foil and let them steep in boiling water for about 20 minutes.

Julienne all the carrots. Chop the onions and sauté them in clarified butter. Then add the julienne carrots and fry until crisp.

Season the whole thing with thyme, rosemary, salt and pepper and let it steep for about 5-10 minutes over low heat.

Parry, halve and flour the veal cheeks. Then briefly sear the veal cheeks in clarified butter in a roaster and set aside. Then coarsely chop the onions and fry them in the roasting pan. Roughly dice the carrots and celery and also place in the roasting pan. Then add the tomato paste and roast and cut and add the mushrooms.

Now the veal cheeks are placed in the roaster and the whole thing is infused with the red wine and Madeira. Simmer the roasting pan with the lid in the oven at approx. 180 degrees with lower-upper heat.

After about 3 hours, take the roaster out of the oven and place the veal cheeks warm on a plate. Strain the sauce, remove the thyme and bay leaf. Leave about 2 tablespoons of root vegetables in the sauce and puree with a hand blender. Now just season with salt and pepper and serve.