- Cooking at the table
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01. April 2013
Bring light veal stock to the boil with the white wine, add veal cubes (the meat must be completely immersed in the liquid) and cook slightly above the boiling point until soft (ca. 35 minutes). Add the vegetables 10 minutes before the end of the cooking time and cook until ready.
As soon as the meat/vegetables have reached the desired doneness, take out with a perforated ladle, cover and keep warm with a little liquid. Reduce liquid by approx. 1/3, add to the cold roux whilst stirring, bring to the boil and, stirring occasionally, allow to simmer for approx. 15 minutes to reach the desired consistency. Then enhance with liquid cream, add aroma with powdered saffron and season to taste with salt and freshly milled white pepper.
Shortly before serving, add the meat, vegetables and garlic leaves to the sauce, re-heat and then complete with whipping cream.
Serve with potato purée, pasta or rice.