MEININGER cookbook: Frankfurt/Main


Boiled veal with green sauce

For 4 persons



Boiled veal 1 kg
Soup vegetables ½ bunch
Shallot 1
Sugar 1 tsp
Dark balsamic vinegar 2 tsp
Veal stock 1 l
Medium-hot mustard
1 garlic clove
Rosemary, thyme
Rapeseed oil for frying
For the green sauce without egg
Medium-hot mustard 3 tsp
Milk 300 ml
Rapeseed oil 500 ml
Lemon (organic) ½
Chervil, parsley, chives, cress, sorre



Dab the boiled veal dry, rub in salt and season with pepper. Clean the soup vegetables and chop into small cubes. Dice the shallots and peel the garlic.

Fry the boiled veal on all sides, then remove from the pan. Place the vegetables in the pan and fry well. Add the shallots, garlic and sugar, and fry further until the sugar has caramelised slightly. Quench with balsamic vinegar and veal stock, and add some sprigs of rosemary and thyme. Reduce the stock by one third and pass through a fine sieve. Season the finished sauce with a little butter and salt.

Place the boiled veal in an oven pre-heated to 120 °C, and heat to a core temperature of 56 °C. Roasting time approx. 60 minutes.

For the green sauce, mix the milk, mustard and juice and zest of half a lemon. Puree with a hand-held blender and gradually add the oil. Season with salt. Finely mix the herbs with a little rapeseed oil and add to the mayonnaise.

Remove the meat from the oven, cut into thumb-thick slices and arrange on the plates. Serve with roast potatoes or toast to suit.

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