750 g lung of veal and 500 g heart of veal wash thoroughly and boil in 1 l salted water with 100 g root vegetables, 1 onion, 1 bayleaf, 5 pepper corns, 5 pickling spices and
60 ml Merlot Wine- Vinegar until the inerts are soft. Let it cool down in the liquid; then cut everything in very fine strips; strain the liquid through a sieve and put it aside. Chop very finely:
1 onion, peeled
1 gherkin
1 tsp. Capers in Wine Vinegar
1/2 bunch parsley
1 clove garlic
2 anchovy fillets
thyme and
lemon-peel
Make a dark roux out of 60 g butter, 60 g all-purpose flour and 1 sugar cube by heating it in a pan stirring constantly until it takes on a dark brown colour. Do not let burn! Add the finely chopped herbs, spices and anchovies and stir well; add the liquid to the mixture and keep on stirring vigorously to prevent it from lumping. Simmer for another 15-20 mins. Mix 60 ml sour cream with 1 tsp. Veggie Mustard, 1 splash lemon-juice season with
salt and add it to the sauce. Finally add the finely chopped veal lung and veal heart to the sauce, and let it all cook for some more time. Finish the dish with a generous splash of Merlot Wine- Vinegar
serves 4
