Veal in Royal Sauce (Balšica tava)
Randomly, we had this for breakfast, I’m not entirely
sure why we thought it would be a good idea, perhaps because it has eggs in it
and some recipes suggested it was like an omelette! Had we walked some of the
Montenegrin mountains and worked up an appetite, I think this dish would be a
pleasant reward, however the watery texture wasn’t really our cup of tea.
Serves: 1 as a main, 2 as a light snack
Prep time: 10 minutes
Cook time: 20 minutes
Ingredients:
-
50g carrot, chopped
-
50g onion, chopped
-
160g veal fillet
-
30g. butter, melted
-
1 bayleaf
-
salt, to taste
-
2 eggs
-
100ml sour cream
-
100ml whole milk
-
fresh parsley, chopped finely
Instructions:
Pre heat the oven to 200°C.
Cut the veal into approximately 50g chunks, add to a
saucepan along with the vegetables and bayleaf.
Cover the contents of the pan with water and add 1/2
tsp salt.
Bring to a boil, reduce to a simmer, then cook for
about 15 minutes.
Drain through a sieve, then place in a small oven
proof pan and drizzle the melted butter over the top.
Place in the oven and roast for about 8 minutes.
Meanwhile, make the “royal sauce” by whisking
together the eggs, milk and cream.
Pour over the meat, until completely covered then
return to the oven and cook for 7 minutes.
Finish it under the grill for a few minutes to give
it colour.
Sprinkle with the chopped parsley and serve.
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