- 800 g veal heart (wash, cut in half and clean)
- Roughly chop the onion, carrots, leek, celery
- Coriander, white pepper, bay leaves and apple cider vinegar
1.Simmer the heart in water with coriander, white pepper, bay leaves and apple cider vinegar for approx. 2 hours - skim off foam then cool the heart and strain the stock through a sieve, cut thinly into strips
Sauce:Sauté shallots in butter, deglaze with white wine and reduce, refine with crème fraîche.
Chive dumplingsMix 500 g curd cheese with 120 white bread crumbs, 1 egg, 2 yolks, 50 g flour, 30 g chive butter, salt and nutmeg to a smooth dough and refrigerate for at least 4 hours.