Veal Ragout with Stuffed Tomatoes

Ingredients

• 350 g veal meat
• 0.5 bunch mirepoix vegetables
• 0.25 l white wine
• 1 bay leaf
• 3 peppercorns
• 100 g mushrooms
• 1 tsp lemon juice
• 1 tbsp butter
• 4 Tbsp crème double
• 2 egg yolks
• Salt
• Pepper (freshly ground)
• 2 sprigs coriander
• 2 sprigs Basil
• 2 slices stale bread
• 3 slices cheese
• 6 tomatoes
• 100 g grated cheese
• 2 Tbsp grated Parmesan
• 50 g breadcrumbs
• 2 tbsp chopped parsley
• 2 tbsp chopped thyme leaves
• Salt
• Pepper (freshly ground)
• olive oil

Instructions

1. 1.

   Wash the meat and simmer in 1/2 l water with wine, mirepoix vegetables, and spices for about 1 hour over low heat. Clean the mushrooms and finely slice them; drizzle with lemon juice. Heat butter and briefly sauté the mushrooms. Remove veal from the liquid, pat dry, and cut into cubes. Reduce the meat broth to 1/4 l and strain it through a sieve. Add crème double and bring to a boil once. Add the meat and mushrooms. Whisk egg yolks with some broth and stir into the ragout. Season with salt and pepper.

2. 2.

   Fill 12 oven‑proof ramekins, top each with a quarter slice of cheese, and sprinkle with breadcrumbs. Bake in a preheated oven at 180 °C (both fan and conventional) for about 15 minutes until golden.

3. 3.

   Combine cheese, parmesan, breadcrumbs, and herbs. Season with salt and pepper to taste.

4. 4.

   Wash the tomatoes, remove stems, and cut them crosswise into halves. Sprinkle with the gratin mixture and place in a baking dish or on parchment paper‑lined tray. Drizzle with olive oil and bake in a preheated oven at 180 °C (both fan and conventional) for about 15 minutes to gratinate.