Kalvefrikasse

Ingredients for Kalvefrikasse

Instructions for Kalvefrikasse

To prepare the Kalvefrikasse recipe, please follow these instructions:

The veal cut into large cubes, which are put in a pot of unsalted cold water, so it covers 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 off.

Add carrots, parsnips, onions and spices when the water boils back down and simmer until the meat is tender 2-3 hours. The vegetables are picked up as they are tender.

The meat is taken up and covered. The spices are taken up and thrown away, and the soup is now baked with butter and flour and cooked evenly green asparagus cut into slanted pieces boiling with a couple of minutes.

The cooked vegetables are cut into smaller pieces. Bring them to the sauce together with the pieces of meat and the green peas and let it all 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.

Serve with new potatoes and a sprinkle of parsley.