Danishnet logo

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