Veal Ragout with Puff Pastry Tarts

Ingredients

• 350 g veal
• 0.5 bunch mirepoix
• 0.25 l white wine
• 1 bay leaf
• 3 peppercorns
• 100 g mushrooms
• 1 tsp lemon juice
• 1 tbsp butter
• 4 tbsp double cream
• 2 egg yolks
• 4 small puff pastry tarts
• Salt
• pepper (ground)
• coriander (2 sprigs each)
• basil (2 sprigs each)

Instructions

1. 1.

   Wash the veal and simmer in 0.5 L water with white wine, mirepoix, bay leaf, peppercorns for about 1 hour over low heat.

2. 2.

   Clean and finely slice the mushrooms, drizzle with lemon juice. Heat butter and briefly sauté the mushrooms.

3. 3.

   Remove the veal from the liquid, pat dry, and cut into cubes. Reduce the broth to 0.25 L and strain through a sieve.

4. 4.

   Add double cream and bring to a boil once more. Add the veal and mushrooms back in.

5. 5.

   Whisk the egg yolks with a little broth, stir into the ragout, season with salt and pepper.