Light veal fricassee with peas carrots and dill

Ingredients for Light veal fricassee with peas carrots and dill

Instructions for Light veal fricassee with peas carrots and dill

To prepare the Light veal fricassee with peas carrots and dill recipe, please follow these instructions:

Cut calves Reza-crunch into cubes of approx. 5 x 5 x 5 cm. Came first in a spacious, thick-bottomed saucepan and pour water in to the meat is covered. Let the pot boil up and foam from the impurities. Add a little salt and let the meat simmer under a lid in 50 minutes.

Peel the carrots and cut them into about 1 cm. thick slices. Getting them into the pan with the meat after the 50 minutes and let them simmer with in about 15 minutes. Then take both meat and carrots up.

Væden (the Fund) in the pot is poured through a strainer over now in another saucepan. Turn up the heat and let the Fund Cook in for approximately half that and it has been good to strong in taste.

Pour Fund into a blender and add the piskefløden, the two egg yolks and the juice of half the lemon. It all blended into a uniform cream. You don't have a blender, the ingredients in a bowl and beat with a hand mixer or whisk to a uniform cream.

Meat and carrots met back in the first pot. The cream is poured over, and add peas and picked/chopped dill. It is warmed through, stirring. BUT it must not boil, for then separates the sauce. Season with salt and pepper and serve in soup bowls right.

Can be served with small peeled potatoes or a good bread