Veal Starter with Asparagus Tips and Silver Onions

Cut the meat into 5-6 cm cubes.

Cut the onion in half and spike with a bay spice and cloves.

Prepare the vegetables ready for cooking and cut them into pieces.

Put the meat, vegetables, lemon peel, kitchen herbs, wine and enough cold water in a large saucepan so that the whole is well covered with liquid. Bring to a boil and do it on a low fire before boiling for an hour and a half to an hour. The meat should be so soft that it almost falls apart.

In the meantime, peel the onions and sauté them whole in the butter. When they begin to color, add a little of the cooking liquid from the meat and saute the onionettes over a low heat until soft.

Drain the meat in a sieve, reserving the cooking juices. Cover with a small amount of liquid and keep warm.

Meanwhile, boil the rest of the broth in a rather wide frying pan for fifteen minutes over a high heat. In the last five minutes, add the onions and the well-drained asparagus tips and reduce the heat.

Mix the egg yolks with the cream and the port wine and add to the sauce. Bring to the boil again, but do not let it boil anymore, otherwise the yolks will curdle. Season with pepper, nutmeg, salt and juice of one lemon. Add the meat and just let it get hot.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out si

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