Egg Stew Geneva Style

Three to four days before cooking, cut the meat into pieces about two centimeters. Dry with kitchen roll. For the marinade, coarsely chop the soup vegetables. Peel the garlic clove. With the herbs, spices and meat in a chrome steel bowl form. Pour the wine over it and marinate in the refrigerator for three to four days with the lid closed. Turn the meat once every day to the other side.

Remove the meat from the marinade and drain well. Boil the marinade including seasoning ingredients by about a third. Pour through a fine sieve and set aside.

Heat clarified butter or lard in a frying pan. Season the meat and brown evenly in batches, turning. Remove and degrease on kitchen roll.

Return to the Reindl, sprinkle with flour and continue frying for a few minutes. Make sure that nothing burns, otherwise the sauce will become bitter! Extinguish with the boiled marinade and bring to just before boiling. Cover the frying pan and steam the fricassee at low temperature for 45 to 50 min. Turn the meat once or twice to the other side.

Remove the meat and keep it warm with the lid closed. Stir the cream into the sauce and make a little bit. Season with salt, pepper and marjoram leaves. Remove the frying pan from the stove and gradually add the blood. Return to the stove briefly, continue stirring, but do not stir under any circumstances.

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