Kalbsbeuschel

Ingredients

• 750 g veal lung
• 400 g veal heart
• 40 g leeks
• 1 Carrot
• 30 g parsley root
• 50 g celeriac
• 1 onion
• 1 bay leaf
• 3 cloves of mace
• 3 stalks of celeriac greens
• 0.25 l white wine
• Salt
• 80 ml white wine vinegar
• juice of one lemon
• 80 g beef marrow
• 80 g day‑old white bread
• 50 ml hot milk
• 50 g deboned white bread
• 10 g butter
• 1 shallot (finely diced)
• 1 tbsp chopped parsley
• 1 egg
• 1 egg yolk
• Salt
• pepper (from the mill)
• 40 g clarified butter
• 1 tsp sugar
• 40 g flour
• 40 g onions (finely chopped)
• 40 g pickled cucumbers (cut into strips)
• 1 tbsp small capers
• 1 tsp tomato paste
• 0.5 tsp mustard
• 1 tsp chopped marjoram
• 2 sardine fillets (washed in salt and finely chopped)
• Salt
• pepper (from the mill)
• Worcestershire sauce
• 125 g crème fraîche
• 50 ml heavy cream
• Salt
• pepper (from the mill)
• Cayenne pepper
• 40 g pickled cucumbers (in strips)
• 1 tbsp chives sprigs

Instructions

1. 1.

   Weigh down the lung and heart in a bowl with a rack, rinse under running cold water until clear. Soak the marrow for 1 hour to make dumplings. Clean or peel the vegetables for the stock of the offal. Skewer the onion with bay leaf and mace. Tie leeks, carrots, parsley root, celeriac and greens into a bouquet garni. Bring 2.5 l water with the bouquet garni, the sketched onion, wine, salt and 50 ml vinegar to a boil, then simmer gently for 20 minutes. Remove lung and heart from the water – prick the lung several times so air can escape – and place in the stock. Cover with a lid slightly smaller than the pot to keep the lung constantly submerged. Simmer the lung for 75 minutes, the heart for 110 minutes. Lift out lung and heart, cover in a bowl with an inverted plate slightly smaller than the bowl’s diameter. Weigh down with a bowl filled with cold water and let the offal cool. Slice thinly first, then into fine strips. Drizzle with lemon juice and remaining vinegar, mix, chill for ½ hour. Measure out 700 ml of stock.

2. 2.

   Meanwhile pat dry the marrow for dumplings and dice small. Thinly slice day‑old white bread, pour hot milk over it and let soak for about 10 minutes. Dice the deboned bread into cubes and brown in butter until golden brown. Briefly fry the shallot with it. Squeeze out excess liquid from the soaked bread, combine with bread cubes, shallot, marrow and remaining ingredients into a smooth mixture, refrigerate at least 30 minutes.

3. 3.

   For the sauce melt clarified butter and lightly brown sugar in it. Sprinkle flour over, sauté until light brown, add onion and cook until translucent. Stir in pickled cucumber and capers. Briefly cook tomato paste. Strain measured stock through a sieve, stir well, bring to boil. Reduce heat and simmer sauce for 20 minutes. Blend with immersion blender and reheat. Fold in lung, heart, mustard, marjoram and sardine fillets, let simmer a few more minutes. Season with salt, pepper and Worcestershire sauce.

4. 4.

   Meanwhile form small tennis‑ball sized dumplings from the marrow mixture, cook in salted water for 10 minutes. Whisk crème fraîche and heavy cream with spices until smooth. Spread offal on preheated plates, arrange drained dumpling clusters on top. Spoon a dollop of crème fraîche over each, sprinkle with cucumber strips and chives sprigs.