Veal with Almond Horseradish

Slice the cooked veal wafer-thin and arrange on a platter in a fan shape. For the sauce, toast the almonds in butter and flour, bring to the boil with milk, season with sugar, salt, lemon juice and nutmeg and continue to simmer until a creamy, spreadable mixture is formed. Allow the mixture to cool, stir in the freshly torn horseradish, brush the veal slices with it, allow to infuse briefly and serve with toasted slices of brown bread.

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