37
Preparation: 30 min
Cooking: 35-40 min at 100°C
Serves 4
1 veal joint weighing 800 g
300g mushrooms (ideally
ceps)
4 small aubergines
1 lemon
4 tbsp snipped chervil
300ml well-reduced veal stock
100g butter
Coarse sea salt
1.
Sprinkle the veal generously with salt and leave
for 10 min. Pour a litre of water into the water
tank, place the veal in a basket, put the lid on
and cook for 35-40 min.
2.
Wash the aubergines, cut in half lengthways,
remove the ends and cut into thin slices. Rinse
the slices, dry thoroughly in a tea towel and
arrange in the other basket. Briefly rinse the
mushrooms, dry them in a tea towel and slice
thinly.
3.
After the veal has been cooking for 10 min, add
the aubergines, followed 5 min later by the
mushrooms.
4.
To make the sauce, simmer the veal stock in a
saucepan for 5 min, then add the juice of ½
lemon, stirring gently. Add the diced butter,
stirring continuously. Check the seasoning,
adding the juice of the other ½ lemon if
necessary. Keep warm.
5.
Slice the veal thinly, surround with the vegetables,
coat with the sauce and garnish with chervil.
Serve hot.
Steamed veal with aubergines and mushrooms
Meat
Summary of Contents for Ma Cuisine Vapeur
Page 1: ...Ma Cuisine Vapeur ...
Page 2: ...Ma Cuisine Vapeur Instructions for use Recipe book ...
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