Magimix MULTIFUNCTION STEAMER - Manual (Page 39)

Preparation: 30 min
Cooking: 35-40 min at 100° Serves 4
1 veal joint weighing 800 g
300 g mushrooms (ideally
ceps)
4 small aubergines
1 lemon
4 tbsp snipped chervil
300 ml well-reduced veal
stock
100 g butter
Coarse sea salt
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.
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.
After the veal has been cooking for 10 min, add
the aubergines, followed 5 min later by the
mushrooms.
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.
Slice the veal thinly, surround with the vegetables,
coat with the sauce and garnish with chervil.
Serve hot.
Steamed veal with aubergines and mushrooms
37 Meat