Larded Veal Fowl on Mixed Leaf Salad

Peel carrots and celery, cut into sticks. Lard the veal with the vegetable sticks parallel to the fiber, season with salt and pepper. Heat olive oil in a saucepan, brown the meat on all sides, then remove from the saucepan. Cut leek and remaining vegetables into cubes, brown in the drippings, then extinguish with about ½ l of water. Add bay leaf spice, cloves and 2 sprigs of rosemary, add meat again and stew for about 75 minutes with closed lid at mild heat.

Remove stewed meat, strain juice into another saucepan. Add cream and simmer a little bit. Finally, whisk with QimiQ to form a creamy sauce and season again.

Stir the ingredients for the dressing and marinate the salad mixture with it.

Arrange the salad decoratively on plates. Heat the veal in the sauce briefly once more. Arrange slices on the lettuce and drizzle with a little sauce.

Tip: As a decorative garnish, toast cubes baked in butter until golden brown and sprinkled with a little bit of chopped rosemary.

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