Fillet of Veal Stuffed with Spring Vegetables, Potato Waffle.

Pasta dishes are just always delicious!

Veal fillet: whisk the farce with chopped chervil and diced morels. Cut the veal fillet, slice it and spread it with the farce. Then roll it up like a roulade and wrap it in a piece of pork net. (If you can’t get a pork net, you can just as easily tie the meat with spaghetti). Sear in oil all around in a hot frying pan and then cook in the oven at 180-200 degrees for another 20 minutes or so. The veal fillet should have a core temperature of 60 degrees.

Rosemary sauce: In a large casserole caramelize the powdered sugar, roast 1 kg of chopped veal bones and diced greens in it, extinguish with water, white wine and veal stock, add rosemary needles and simmer for 1 hour on low heat. Strain and reduce heartily. Season with salt, pepper and chopped rosemary.

Spring vegetables: blanch the vegetables separately in salted water. Mash chervil with a tiny bit of water and then mix with butter in a hand mixer.

Melt the chervil butter in a saucepan and sauté the vegetables in it.

Potato waffles (ingredients for 10 people): Make potatoes, drain and steam. Press them while still warm, then add the remaining ingredients and let the dough rest for 20 minutes so that the semolina can swell. Bake like waffles with lightly oiled waffle irons.

Gala menu of the men’s cooking club “Man(n) kocht in Unna”: A

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