Veal Nut Cooked with Lemon Sauce

Wash, clean and coarsely chop the onion and leek and simmer gently with the meat, water, wine and spices for 35 – 45 minutes (depending on the quality of the meat). Use the broth for the sauce. Sauce: bring Noilly Prat and white wine to a boil briefly, add cooking stock, veal juice and reduce to one third. Stir in yogurt, season with salt, pepper and lemon juice, boil well and whisk with butter in a blender. Cut the leeks, carrots and celery into strips and cook separately in salted water until crisp and drain. Slice veal and arrange on hot plates. Spread vegetable strips and sauce over the meat.

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