FRIJE

Instructions

• 1.   In a Dutch oven, heat the butter and oil, then brown the pieces of meat.
• 2.   Once they are browned, sprinkle them with flour to coat them, then pour hot water over them until they are barely covered.
• 3.   Add the peeled vegetables, the onion studded with cloves, the bouquet garni, the veal stock, and the vegetable bouillon cube. Let it cook for 1 hour and 30 minutes to 2 hours.
• 4.   In a bowl, whisk together the egg yolks, fresh cream, and lemon juice.
• 5.   Season with salt and pepper, then add the broth. Heat the sauce without bringing it to a boil. Pour it over the meat and serve.

Nutritional information *