a recipe found on Marmiton
Serves 4 to 6 people
1 kg calf (33PP)
1 cube of chicken broth (1PP)
1 cube of vegetable broth (1PP)
2 or 3 carrots (0PP)
1 large onion (0PP)
1 small can mushrooms (cut) (0PP) 2CS
heavy cream 30% (3PP)
lemon juice (0PP)
1 egg yolk (2PP) 2CS
flour (2PP)
25 cl of white wine (for cooking 0PP)
Brown the meat on a baking sheet until the pieces are lightly browned. Sprinkle with 2 tablespoons of flour. Although
remuer.Retirer the baking sheet. Add 2 or 3 glasses of water and stir.
Add 2 bouillon cubes. Add wine and cover with water.
Cut the carrots and onions, then add them and mushrooms.
Simmer over very low heat about 1:30 to 2:00 stirring.
If necessary, add water from time to time.
In a bowl, combine cream, egg yolk and lemon juice. Add this mixture at the last minute, stir well and serve immediately.
ProPoint 10.5 per person for 4 people
ProPoint 7 per person for 6
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