Veal ballotine and Mezzalune Vitello with thyme juice
Challenging
Serve hot
Mezzalune Vitello in broth
Easy
Serve hot
Print recipe
Ingredients
- Mezzalune Vitello (D21) - 1 to 3 pcs.
- Degreased beef broth - 130 ml
- Carrot brunoise - 25 g
- Celery brunoise - 25 g
- Mini Paris mushrooms - 2 to 3 st.
- Salt and pepper
Preparation
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Ingredients
- Mezzalune Vitello (D21) - 1 to 3 pcs.
- Degreased beef broth - 130 ml
- Carrot brunoise - 25 g
- Celery brunoise - 25 g
- Mini Paris mushrooms - 2 to 3 st.
- Salt and pepper
Mezzalune Vitello in broth
Preparation
Heat the beef broth in a small saucepan. Taste and season if necessary.
Brush the mushrooms and cut them into quarters. Blanch the mushrooms and brunoise in the broth.
Reheat the Mezzalune in lightly salted boiling water for 5 minutes and drain well.
Dress the Mezzalune on a hot deep plate. Pour over the broth and garnish with the vegetables.