Lemon roast
Instructions
FRY 700 g topside veal with 70 g of margarine and 2 tablespoons of oil.
When it has got a nice golden color, add half a glass of white wine and then hot broth, add salt and Rosemary together.
When cooked, cut the roast into thin slices and arrange on a warm serving dish.
Apart beat two egg yolks lightly salted with the lemon juice and pour in the sauce.
Stir, add a little finely chopped parsley and pour the sauce over the roast.
Ingredients and dosing for 4 persons
- 700 g of topside veal
- 70 == G Margarine
- 2 tablespoons of olive oil
- 1/2 cup of white wine
- Hot broth
- Rosemary
- 2 egg yolks
- Salt
- Lemon juice
- Little of finely chopped parsley