Patty With Veal Ragout
Preheat the oven to the temperature indicated on the package of the pie-cups. Heat the trays according to the specified time.
Fry the diced veal in 20 grams of butter in a frying pan for about 15 minutes. Add the mustard halfway through the baking time. Change the meat regularly.
Melt the rest of the butter in a saucepan and fry the onion chips soft and glassy. Add the flour and let this mixture cook on a low heat for 2 minutes while stirring. Now stir in little by little and stirring constantly with the warmed wild fondue.
Let this fairly thick sauce simmer for 2 minutes. Stir the cubes of veal through the sauce. Bring this ragout to taste with salt, pepper and possibly some extra mustard.
Put the pies on the plates. Spoon the ragout into the trays and garnish with a few cranberries. Serve immediately.
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