A hearty classic with veal breast, small meatballs and a thickened sauce.
Tête de veau, Limburg style
Tête de veau, Limburg style
Method
01
Cook the meat
Simmer the veal breast in the chicken stock with the onion, mace and bay leaves.
02
Meatballs
Mix the mince with cumin, cayenne pepper and paprika. Roll into small balls and add them to the pan to cook.
03
Strain
Strain the meat from the stock and set the stock aside.
04
Roux
Make a roux with the butter and flour. Gradually add cold stock, stirring continuously.
05
Finish the sauce
Add the passata, the meat and the mushrooms. Season with Madeira, Worcestershire sauce, salt and pepper.
06
Serve
Serve with baguette, boiled eggs and gherkins.
Tips & notes
The quantities are a guideline for 4 people; taste the sauce and adjust the seasoning. Keep leftovers chilled for a maximum of 2 days.
Contains:
Gluten
Eggs
Milk
Fish
Sulphites
| Calories | 243 kcal |
|---|---|
| Protein | 8 g |
| Carbohydrates | 20 g |
| Fat | 12 g |
| Fibre | 2 g |
Estimated values, calculated from standard nutritional values per ingredient.
