400g fine slices of veal
"Molho": 1 tablespoon cornstarch
"1 cup heavy cream" (note: assuming creme de leite is heavy cream)
"Salt"
"Black pepper"
400g fine slices of veal
"Molho": 1 tablespoon cornstarch
"1 cup heavy cream" (note: assuming creme de leite is heavy cream)
"Salt"
"Black pepper"
Grill the veal cutlets until cooked through, but not overcooked
Let them steam between two plates while you prepare the sauce
Dissolve the cornstarch in beef broth and thicken on low heat, stirring well for 5 minutes
Remove the pan from the heat and add egg yolks with lemon juice, heavy cream, salt, and black pepper
Place the veal cutlets in this sauce and let it simmer for an additional 10 minutes without letting it boil
"Serve with artichoke hearts cut into slices and cooked in steam."
