Breast of Veal with Dill Sauce
Kalvebryst med Dildsauce
Traditional Danish recipe for Breast of Veal. Absolutely delicious and ideal for entertaining.
Serves 6
- 3 pounds of lean veal breast
- 1 bay leaf
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons butter
- 2 tablespoons fresh chopped dill
- Place the meat very briefly in a frying pan, both sides
- Cover the meat with boiling water
- Add bay leaf, salt, pepper and dill
- Let it simmer for 1½ hour.
- Remove the veal and keep 2 cups of the stock.
- Cut the veal into fine serving pieces and place on platter to serve
Dill sauce – Dild sovs
- 2 tablespoons butter
- 2 tablespoons flour
- 2 tablespoons crushed dill
- 1½ tablespoons white vinegar
- 2 cups lamb stock
- 1 egg yolk
- ½ teaspoon salt
- Parsley
- Melt butter in a skillet.
- Add the flour and stir until smooth.
- Add the stock gradually while stirring.
- Add the rest of the ingredients.
- When mixture is smooth, remove from the flame and serve over the veal.
- Garnish the platter with sprigs of parsley.
LastUpdate: 2015-12-06 21:51:31