Manual Magimix Ma Cuisine Vapeur - 2013 (page 38 of 65) (English)

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Preparation: 30 min

Cooking: 35-40 min at 100°C

Serves 4

1 veal joint weighing 800 g

300g mushrooms (ideally

ceps)

4 small aubergines

1 lemon

4 tbsp snipped chervil

300ml well-reduced veal stock

100g butter

Coarse sea salt

1. Sprinkle the veal generously with salt and leave

for 10 min. Pour a litre of water into the water

tank, place the veal in a basket, put the lid on

and cook for 35-40 min.

2. Wash the aubergines, cut in half lengthways,

remove the ends and cut into thin slices. Rinse

the slices, dry thoroughly in a tea towel and

arrange in the other basket. Briefly rinse the

mushrooms, dry them in a tea towel and slice

thinly.

3. After the veal has been cooking for 10 min, add

the aubergines, followed 5 min later by the

mushrooms.

4. To make the sauce, simmer the veal stock in a

saucepan for 5 min, then add the juice of ½

lemon, stirring gently. Add the diced butter,

stirring continuously. Check the seasoning,

adding the juice of the other ½ lemon if

necessary. Keep warm.

5. Slice the veal thinly, surround with the vegetables,

coat with the sauce and garnish with chervil.

Serve hot.

Steamed veal with aubergines and mushrooms

Meat

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Magimix Ma Cuisine Vapeur - 2013 Manual

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