Veal Cream Puff Pastry

For the veal scallop, prepare a vegetable soup from the 2 bunches of soup vegetables and approx. 1.5 l salted water with a dash of vinegar and the bay leaves.

Then cook the heart and lungs in it for about 1 hour. Be sure to use a very large pot, because the lungs expand!

After cooking, press the lungs (I put them between 2 soup plates and just put something heavy on the top plate). When cool, cut into fine cubes or strips, removing all larger tubes and such. Then do the heart the same way and most of the work is done.

For the sauce, lightly toast flour in the heated butter, whisk in soup (from boiling), bring to a boil, add a good dash of white wine, mix in sour cream, some thyme and a few finely chopped capers. Season with salt and vinegar.

Add the finely chopped veal scallop, bring to the boil briefly, leave to simmer in the lightly simmering sauce for about 10 minutes, season the veal scallop again to taste and serve.

Preparation Tip:

You can also use ready-made roux for the veal cream puff pastry. This makes the whole thing a little easier. Simply mix according to instructions under the vegetable soup. DONE!

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