Veal with Asparagus (Ternera con Esparragos)

Ingredients

• 2 ribs veal
• 1 small turnip, minced
• Salt
• Water
• 1 onion, minced
• 1 bay leaf, minced
• 1 sprig parsley, minced
• 1 bunch fresh asparagus
• 1 tablespoon butter
• 1 tablespoon flour
• 2 egg yolks, beaten
• Juice of 1/2 lemon

Method

1. 1

   Boil veal ribs in salted water with onions, turnip, carrots, bay leaf, and parsley.

2. 2

   Cut asparagus into 2-inch lengths and cook separately.

3. 3

   When meat is tender, thicken broth with flour browned in butter.

4. 4

   Add beaten egg yolks and lemon juice.

5. 5

   Add drained asparagus, boil up once, and serve.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 60. The excerpt below is the record exactly as published.

VEAL WITH ASPARAGUS (Ternera con Esparragos) 2 ribs veal 1 small turnip, minced Salt 3 small carrots, chopped Water 1 bay leaf, minced 1 onion, minced 1 sprig parsley, minced SPANISH 145 1 bunch fresh asparagus 1 tablespoon butter 1 tablespoon flour 2 egg yolks, beaten Juice of x/z lemon

Cook this with the app: pantry check, scaling, and the assistant.