John Myers
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Veal Pies on Lamb’s Lettuce
The perfect veal pies on lamb’s lettuce recipe with a picture and simple step-by-step instructions.
- 500 g Veal leg
- 300 g White mushrooms
- 2 tbsp Salt
- 3 leaf Laurel
- 3 Pc. Cloves
- 1 Pc. Onion
- 50 g Butter
- 50 g Flour
- 200 g Puff pastry patties
- 200 g Lamb’S lettuce
- 1 tbsp Horseradish fresh
- 2 tbsp Sunflower seed
- 120 g Yogurt
- 40 ml Oil
- 40 ml Bianco balsamic vinegar
Veal pies
- Put the veal in a pressure cooker and pour water over it until the meat is covered. Add salt, cloves, bay leaves and a peeled and quartered onion and close the lid tightly. As soon as the pressure in the pressure cooker is at its limit, turn off the stove and let it steep for twenty minutes. Then let the pot cool down under cold water to lower the pressure. Remove the meat and save the brew. Cut the meat and the washed mushrooms into small cubes. Melt the butter in a new saucepan and add the flour, stirring vigorously, until both form a lump-free mixture. Now bring the veal stock together with the roux, ladle by ladle, until the desired consistency is achieved. Add the champions and veal and mix well. Remove the pies that have been warmed up in the oven and carefully fill them with the veal and mushroom mixture. Arrange on a plate next to the lamb’s lettuce.
salad
- Mix everything together except for the sunflower seeds, season with salt and pepper. Spin the washed lamb’s lettuce dry and mix with the dressing in a bowl and arrange on a plate (leave space for the pies). Roast the sunflower seeds in a hot pan and pour them over the lamb’s lettuce.
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