New| Veal, Lobster and Truffle Ragout | |||||||||||||||||||||||||||||||
| Serves : 4 person(s) | |||||||||||||||||||||||||||||||
| Ingredients | |||||||||||||||||||||||||||||||
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| Preparation Method | |||||||||||||||||||||||||||||||
Cut the head of veal into 2 x 2 cm squares. Cut lobster claws in half and lobster tails into quarters. Reduce veal glaze until 250 ml liquid is left. Beat 1 tablespoon of butter and add to the reduced glaze. To the glaze add truffles in slices or quarters, the lobster meat and veal squares. Heat gently. Stir small chunks of butter into the veal head-lobster-truffle ragout over low heat. Whip egg yolks, white wine and a pinch of salt together over hot water until frothy. Add chervil to the hot ragout - do not allow to cook - and season with salt and freshly ground pepper. Arrange ragout on plates and drizzle with egg and wine sauce. |
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