Braised Veal Breast Voressen

Ingredients

• 800 gVeal breast
• 40 gButter
• 600 mlWater
• 10 gSalt
• 150 gParsley root
• 150 gMushroom
• 30 gZwieback
• 150 mlWhite wine
• 0.5 gNutmeg
• 1 pcsLemon
• 2 pcsEgg yolk
• 400 gBread dumpling

Instructions

1. 1

   Prepare

   • Pat the veal breast dry, pound lightly if needed and rub with salt.
   • Peel and roughly chop parsley root, clean and halve/quarter mushrooms, slice the lemon.
   • Prepare the bread dumplings according to the package (ready-to-cook).
2. 2

   Brown and braise

   • Melt butter in a large pot over medium heat, brown the veal breast on all sides until lightly golden.
   • Briefly sauté parsley root and mushrooms.
   • Add boiling water so the meat is not completely covered. Add salt and simmer gently for about 1½ hours until very tender.
3. 3

   Finish sauce and serve

   • Remove the meat and keep warm. Skim fat if needed and leave the solids in the pot.
   • Add crushed zwieback (rusk) and white wine to the sauce, bring briefly to a boil, add grated nutmeg and lemon slices.
   • Thicken the sauce with 2 egg yolks: temper the yolks with a little hot sauce, then stir back in off the heat (do not boil).
   • Heat the dumplings in lightly salted boiling water according to the package and serve sliced veal with dumplings and sauce.