Veal à La Sacher

Kalbs’ Fleisch à La Sacher

Method

This very tasty cold hors-d’œuvre consists of small slices of cold veal, neatly arranged in scallop shells, with a few boiled pickled onions, and the following sauce poured over them: Pound the yolks of a few hard-boiled eggs in a mortar, then add the finely chopped whites of eggs, chopped gherkins, pickled shallots, chervil and stir in a few tablespoons of oil gradually, as in making mayonnaise. Finally add a little vinegar. Season with salt and pepper.

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