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Tete De Veau
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Ingredients
Directions
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Put the calf rinse set with cold water and stock cubes. Add the herbs and the cloves and add some carrot slices, a piece of leek and onion. Bring to the boil and simmer for about 20 minutes.
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Make the minced meat with breadcrumbs and salt and turn into small balls. Let the meatballs cook with the calf rinse set for the last 10 minutes.
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Smother the mushrooms for about 10 minutes in a pan with 1 tablespoon of butter, lemon juice, a dash of water and salt.
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Make the roux. Smother a piece of onion in the remaining butter and add the flour. Let butter and flour slowly cooked and browned and add the broth to the desired thickness for a dash and bring to the boil while stirring.
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Sift the sauce and finish with tomato puree, a dash of madera, a few drops of Worcestershire sauce, salt and pepper.
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Add the calf rinse, the meatballs and the mushrooms, add a dash of coffee milk and heat well.
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Scoop on a bowl and garnish with hard-boiled egg, a few stir-fry pickles and some sour onions.
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Serve the Tête de Veau with small white rolls or with crispy baked baguette.
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60 minMain dishleeks, celery, winter carrot, garlic, semi-sundried tomatoes, nori sheet, bay leaf, dried mushroom, black peppercorn, water, salt,vegan broth
Nutrition
390Calories
Sodium0% DV0g
Fat34% DV22g
Protein64% DV32g
Carbs4% DV13g
Fiber0% DV0g
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