Kalvefrikassé with summer vegetables and fresh parsley

Ingredients for Kalvefrikassé with summer vegetables and fresh parsley

Instructions for Kalvefrikassé with summer vegetables and fresh parsley

To prepare the Kalvefrikassé with summer vegetables and fresh parsley recipe, please follow these instructions:

Bring the veal in a saucepan of unsalted cold water to cover it and let it boil. Take the meat, rinse it and put it in the pan with a new tap of water so it covers and add a little salt. Let it boil, foam and simmer the meat with the spice pad for approx. 3/4 - 1 hour.

The meat is taken up and covered. The spices are taken up and thrown away, and the soup is then baked with butter and flour and cooked evenly.

The vegetables are cleaned and made ready. Bring them to the sauce with the pieces of meat and let the whole cookie cook for approx. 3-4 minutes.

The egg yolks, the coffee loaf and the lemon juice are stirred together and poured into the frikassene while stirring. It is heated again - this time without boiling. Season with salt and pepper. Frikasseen is ground in a deep dish and sprinkled with chopped parsley just before serving. Served for example. With new potatoes.

tips:
Here it is important to note that the frikasseen can not be used as a second food. It can NOT be heated again because it will "separate" because of the egg yolks.