Veal Medallions with Herb Juice and Celery Puree
Cut veal fillet into 8 equally sized medallions. Season them, wrap them with raw ham and fry them in oil. Then remove and keep warm. Roast finely chopped spring onion in the roast residue, add ¼ l water, Knorr Bouillon Pur Rind and Creme Fraiche Kräuter and boil down for 5 minutes. Peel celery and … Read more