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680 Gourmet veal with caviar sauce

Gastronomicheskaja teljatina s sousom iz ikry

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Preparation info
    • Difficulty

      Medium

Appears in

By Elena Molokhovets

Published 1992

  • About

Ingredients

  • 3–4 lbs veal
  • ½ lb ham
  • ½ lb<

Method

Using thin, long pieces of ham, pork fat, and lamprey, lard a good 3–4 lb piece of veal leg with each ingredient in several places. (Use marinated lamprey as for zakuski.)* Put the veal in a stewpan with thinly sliced onions, leeks, celery root,

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