Veal Starter with Lemons and Lemon Baguette

Have fun preparing this mushroom dish!

Veal starter: Heat clarified butter in a frying pan or roasting pot until hot. Turn the meat in portions in the flour to the other side and sear, remove, season with salt (1).

Dry the frying fat with kitchen roll, perhaps add a little clarified butter. Fry lemon slices, remove, set aside.

Sauté onions with mushrooms for 5 minutes, add wine, boil, reduce to half. Add meat repeatedly, season with salt (2) and pepper.

Cover and steam for 1 hour in the lower half of the oven heated to 100 degrees. Set aside, add lemon slices and steam everything together for another 15 min.

Lemon baguette: butter bread slices, spread lemon zest evenly on top, toast in a non-stick pan over medium heat until crispy. Remove and bring to the table for pre-dinner.

Tip: Instead of lemon baguette bring noodles to the table.

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