Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Meat
Sauce
To serve
How it's done
Meat
Pour the stock and wine into a pan, add the bay leaf and bring to the boil. Reduce the heat, add the meat, cook at just below the boil for approx. 50 mins. Remove the pan from the heat, leave the meat to cool in the stock.
Sauce
Puree the eggs until smooth along with all the other ingredients up to and including the pepper, cover and chill.
To serve
Heat the oil in a pan. Fry the capers and sultanas for approx. 5 mins. until crispy. Remove and drain on paper towels. Remove the meat from the liquid, carve very thinly across the grain, plate up. Spoon the sauce over the top, garnish with the cress and the crispy capers and sultanas.
| Tip: | The cooking liquid can be used as a stock for risotto or soups. |
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