Veal Bites as Finger Food

Ingredients

• 1 Carrot
• 0.5 stalk leek
• 125 ml dry white wine
• 500 ml vegetable stock
• 1 bay leaf
• 1 tsp peppercorns
• Salt
• 500 g veal knuckle
• 2 Eggs
• 150 g canned tuna (in its own juice)
• 3 anchovy fillets
• 2 tbsp mayonnaise
• 1 tbsp Lemon Juice
• 3 tbsp olive oil
• pepper (ground)
• 150 g freshly grated Parmesan
• seed oil (for the cups)
• garden cress (for garnish)

Instructions

1. 1.

   Peel the carrot, clean and wash the leek. Cut the vegetables into small pieces. Add about ½ l water and the white wine to a pot. Pour in the vegetable stock. Add the bay leaf and peppercorns. Bring the broth to a boil and season with salt. Wash the veal, pat dry, and place it in the broth. The meat should be covered; if not, add more stock. Cook the meat covered over low heat for about 1 hour 30 minutes and let it cool in the broth.

2. 2.

   Boil the eggs for 10 minutes, shock them in cold water, and peel. Halve the eggs, remove the yolks, and set the whites aside. Combine the yolks with tuna, anchovy fillets, and mayonnaise in a blender. Do not blend too finely. Add lemon juice, olive oil, and a bit of meat broth, blending until the sauce is lightly creamy. Season the tuna sauce with salt and pepper.

3. 3.

   For each cup, sprinkle a mound of parmesan onto a greased hot pan and melt for 2-3 minutes. Remove from heat and, as soon as the crust can be lifted slightly with a spatula, take it out and quickly place it over an oiled, inverted small cup or similar to form a bowl. Repeat for all eight cups. Let cool and gently release them from the cups.

4. 4.

   Take the cooled veal from the broth, pat dry, and slice thinly across the grain. Place the meat slices into the parmesan cups with the tuna sauce and serve garnished with garden cress.