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Remove the meat from the broth and keep warm.
Pour the broth through a sieve and collect it.
Prepare the pickling sauce:
Melt the butter in a saucepan, stir in the flour, and sauté briefly (do not brown).
Gradually add about 500 ml of the broth while stirring until a smooth, thick sauce forms.
Refine:
Stir in the cream.
Blend the egg yolk with a little hot sauce, then carefully stir in (do not let it boil any further!).
Season to taste with lemon juice, salt, and white wine, if desired.
Prepare the mushrooms:
Sauté the mushrooms in a little butter and add to the meat.
Finish:
Add the meat and mushrooms to the sauce and let it simmer thoroughly (do not overcook).
Sprinkle with fresh parsley.
🍽 Side dish tip:
Classic: Buttered rice or boiled potatoes
Also delicious: Ribbon pasta or fine baguette
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