for 4 person

Meat

7 ½ dl	meat bouillon
3 dl	white wine
1	bay leaf
700 g	roast veal (e.g. eye of round)

Sauce

2	hard-boiled eggs, peeled
200 g	sour single cream
40 g	garden cress
1	organic lemon, grated zest and 2 tbsp of juice
½ tsp	salt
a little	pepper

To serve

3 tbsp	olive oil
3 tbsp	capers, drained
1 ½ tbsp	light sultanas
20 g	garden cress

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.

Show complete recipe