In a pot, place the meat cut into large pieces, cover with cold water [this is where you can put the dry white wine: for 1 l ½ of water, ½ liter of wine].
| 🚻 5 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to make veal whistling: |
| 1 kilogram of chest or lethal rib 1 onion unit punctured with two nails of smell 1 clove of garlic 1 unit of shalot 1 carrot unit 1 leek unit Relleno: 1 branch of thyme 1 branch of Parsley 1 branch of sage 1 laurel leaf 1 piece of salt 1 pinch of pepper in grain | Salsa: 40 grams of flour 50 grams of butter 750 milliliters of res 2 units of egg yolk 1 lemon unit 100 grams of cream 150 grams of mushrooms 1 cup of white wine |
| ADDITIONAL CHARACTERISTICS: Average cost, stew, traditional recipe of France |
Ingredients to make veal whistling:
2. Bring to a boil, remove the foam.
3. Reduce the heat, add the onion, garlic, step (it is not necessary) the bouquet, the entire carrot, salt and some pepper grains.
4. Let cook over low heat (millet) hour and a half.
5. Remove the meat and drain it.
6. Leave the broth in the pot, raise the heat and let, a little, strain the broth.
7. Prepare a Beurre Manié â€[crush the soft butter by mixing it with the flour] deposit in a pot, and beat with the rods on the fire [this is a white rouxâ€, gradually adding the hot broth, the hot broth, Cook for a few minutes, the sauce must be velvety but not thick.
8. Add the meat [here you can add clean mushrooms] cover and cook about 15 minutes.
9. while in a big bowl, dilute the yolks with the cream and lemon juice.
10. This will be added to the sauce just at the time of serving it, if the appearance would boil.
11. It can be served accompanied by boiled rice, or boiled patatitas.
