Veal shoulder with peas

Submitted by enr on 30 Jul 2003
Ingredients
500 g of boned meat from the shoulder
50 g butter
500 g peas
30 g cream
1/2 lettuce
pinch of sugar
pepper
salt
1 egg yolk
Method
Corned beef shoulder Spread with butter, wrap in parchment paper and bake in a low oven. After 50 minutes, remove the parchment paper, add 3 tbsp (30 ml) of water in the dish and bake 15 minutes. Peas with lettuce, the butter, sugar and 1/2 cup (100 ml) of water is suffocating under the lid until soft. Lettuce is removed, peas thicken with the egg yolks, beaten with cream, add salt, sprinkle pepper and served with veal.
Containers:
Difficulty
Average
Tested
0 users
30 Jul 2003
Author
vg