Preparation
Cook the meat for 45 min water with the bouquet garni, onion, salt, and pepper.
Add the carrots and turnips and continue cooking for another 30 min.
Separately, heat the oil in a saucepan and add 1 teaspoon of flour.
Make a blond roux and pour in the broth.
Thicken with the egg yolk. Add the lemon juice. Season with salt and pepper.
When ready to serve, arrange the meat on a hot serving dish.
Tips !
- Cut the carrots and turnips into small cubes for garnish.
For 4 people
Preparation : 10 min
Cooking : 75 min
Ingredients and products
- 1.2 kg veal breast, cut into cubes
- 1.5 l water
- 1 tsp flour
- 1 bouquet garni
- 2 to 3 carrots
- 2 turnips
- salt and pepper
- 1 egg yolk
- 2 tbsp lemon juice
