Veal Breast with Dill Sauce
Kalvebryst med Dildsauce
Dill Sauce is commonly featured in traditional Danish cooking. This breast of Veal dish is the perfect recipe to impress your guests.
Serves 4
INGREDIENTS:
Veal:
- 3 pounds Veal breast
- 1 bay leaf
- 2 sprigs fresh dill
- 1 teaspoon salt
- 1 teaspoon pepper
Dill Sauce:
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups of veal stock (taken from the cooked veal)
- 2 tablespoons crushed dill
- 1½ tablespoons vinegar
- 1 egg yolk
- ½ teaspoon salt
- Parsley (garnish)
PREPERATION:
Veal:
- Rinse the meat quickly with hot water.
- Place in a roasting pan, and cover with boiling water.
- Let come to a boil and skim some of the oil floating at the top.
- Add bay leaf, dill, salt and pepper.
- Simmer covered on top of the stove for 1½ hour.
- Remove veal and keep 2 cups of the stock for the dill sauce.
- Cut the veal into serving pieces and place on a hot serving platter.
Dill Sauce:
- Melt butter in a skillet.
- Add flour and stir continuously until smooth.
- Add the stock from the veal gradually, stirring after each addition.
- Add rest of the ingredients (crushed dill, vinegar, egg yolk, salt).
- Remove the mixture when it’s smooth, and pour over the veal.
- Garnish the platter with sprigs of parsley.
We recommend you serve this dish with boiled potatoes.
LastUpdate: 2015-04-21 10:35:07