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"Veal Pojarski are light, delicate, but rich rissoles. They are particularly good served on a bed of spinach or sorrel purée. Lemon wedges are essential to sharpen their mildness."
Serves 6
450g lean organic veal, minced
100g slightly stale breadcrumbs
100g butter, softened
milk
a good grinding of nutmeg
To coat
1 egg, lightly beaten
fine breadcrumbs
clarified butter
(or butter and oil) for frying
To serve
lemon wedges
6 poached eggs (optional)
Soak the breadcrumbs in milk for 10 minutes, then drain and squeeze out the excess milk. Mix thoroughly with the veal and butter, then season generously with salt, pepper and nutmeg. Divide into six portions (if the mixture is too soft to hold its shape, chill in the fridge for 20 minutes or so).
Roll each portion into a ball, then flatten slightly to a thickness of about 2cm. Dip each one into the egg, then coat in breadcrumbs. Leave in the fridge for an hour or so to set.
Bring the rissoles back to room temperature, then fry in clarified butter, or half butter half oil, over a medium heat, turning once or twice until they are a rich golden brown.
Serve immediately, with lemon wedges and a poached egg on top of each one if you wish.
recipe: Sophie Grigson's Meat Course
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