The combination of two types of meat with vegetables and lemon sourness gives an extraordinary taste.
It is necessary
- - 800 g chicken breast;
- - 800 g veal fillet;
- - 2 liters of chicken broth;
- - grated zest of 1 lemon;
- - 4 tablespoons lemon juice;
- - 2 bay leaves;
- - 1 tsp black peppercorns;
- - 2 carrots;
- - 200 g of green peas;
- - 100 g margarine;
- - 4 yolks;
- - 0.5 kg of potatoes;
- - greens;
- - sugar;
- - salt;
Instructions
Step 1
Rinse the veal thoroughly, dry with a paper towel, put in a saucepan, pour over cool water, add lemon zest and black peppercorns, bay leaf. Boil everything, cook covered over medium heat for 10-15 minutes.
Step 2
Add chicken fillet to the veal and cook for an additional 15 minutes. Remove meat from heat and leave to saturate in a saucepan. After 20 minutes, remove the veal and chicken fillet from the broth.
Step 3
Peel the carrots, rinse, cut into slices. Cook carrots and peas in salted water. Combine yolks, margarine and 100 ml of broth in a separate bowl, beat well. Pour the mixture over the carrots and peas.
Step 4
Peel and boil the potatoes until tender.
Step 5
Cut the veal and fillet into portions. Serve with carrots, peas and potatoes. Decorate with herbs, sprinkle with lemon juice.
