2 kg of veal
3 to 4 cups of boiling water
3 chopped onions
1 chopped carrot
4 sprigs of fresh parsley
rind of 1/2 lemon
2 soup spoons of butter or margarine
to taste
wheat flour
2 soup spoons of freshly squeezed lemon juice
1/2 cup of dry white wine
1/2 kg of medium-cooked and peeled shrimp
1 medium-cooked cauliflower blossom separated into florets
1/2 cup of cooked peas
2 kg of veal
3 to 4 cups of boiling water
3 chopped onions
1 chopped carrot
4 sprigs of fresh parsley
rind of 1/2 lemon
2 soup spoons of butter or margarine
to taste
wheat flour
2 soup spoons of freshly squeezed lemon juice
1/2 cup of dry white wine
1/2 kg of medium-cooked and peeled shrimp
1 medium-cooked cauliflower blossom separated into florets
1/2 cup of cooked peas
Cut the meat into small pieces as if it were for boiling
Place the meat in salted boiling water
Let it boil, then cook for 3 minutes
Add the onions, carrot, parsley, lemon rind, butter, and pepper
Simmer covered in a pot for approximately 1 1/2 hours, or until the meat is tender
Remove the meat from the pot and keep warm
Strain the broth and reheat it
Thicken with flour dissolved in a little water
Add the lemon juice and simmer slowly for 5 minutes
Combine the meat, wine, and shrimp
Reheat well
Arrange the meat and shrimp in a deep serving dish (that can be taken to the table)
Cover with the sauce
Garnish with sausage
If desired, garnish with cooked cauliflower blossoms and peas
Serve 6 portions.
