Veal With Cauliflower Kalbsfleish Mit Blumenkol Recipes

Steps:

• 1. Place the head of cauliflower in a steamer and steam for 15 to 20 minutes, until crisp-tender. When it is cool enough to handle, break the cauliflower into florets about 1-1/2 inches across. Cut the heavy stems into 1-inch cubes. Arrange the cauliflower in a single layer in a buttered 5-cup gratin dish. Sprinkle the ham evenly on top.
• 2. Whisk together the egg yolks, sour cream, heavy cream, nutmeg, salt and pepper and pour evenly over the ham and cauliflower.
• 3. Toss the crumbs and Parmesan well to combine, then scatter evenly over the cauliflower mixture. Dot well with the butter.
• 4. Bake, uncovered, in a preheated 375-degree oven for 25 to 30 minutes, until bubbling and touched with brown. Serve at once.

Steps:

• Stew the veal in meat stock with the onion.
• Cook the cauliflower and slip into flowerets.
• When the meat is tender, thicken the sauce with cauliflower, season with lemon juice; take out the onion and mix the sour cream and egg yolks with the sauce. Do not cook any more.
• Drain the cauliflower and add to the meat ans sauce. Sprinkle with chopped parsley.