Veal in Lime Sauce

Blanch the laff tip and quench when cooled. Cover with cold water and let it boil. Remove the carrots and the skin from the onion, peel the leek and the celery, cut away the roots. Spice the onion with the bay leaf spice and the cloves. Add to the meat with the vegetables, crushed garlic and crushed white peppercorns. Cook on low heat for 55-60 minutes.

Remove the cooked meat from the stock, cover with a wet dishcloth and keep warm. Boil the stock to about 6 dl.

Sauté onions (2) in butter until soft and colorless, sprinkle flour on top and steam. Add the stock, stir until smooth, stirring to bring to a boil. Add the lime zest, make about twenty minutes.

Add the cream, let it bubble up, season with salt, pepper and lime juice.

Make the lime peel strips 2-3 min, cool and drain.

Slice the laffron tip and dress with the sauce. Garnish with peel strips, lime slices and parsley.

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