Stuffed Veal Casserole in Sion Mustard Sauce

Stuffed veal casserole with young vegetables in Sion mustard sauce

Mix all ground meat ingredients together to form a ground meat mixture

Filling:

Mix mixed mushrooms diced and sautéed and arugula, fried and finely chopped and refrigerate

Spread the baking dish with bacon so that the bacon overlaps about 3cm.

Pour in half of the mince mixture, make a small indentation with a spoon and pour in the filling. Spread the rest of the mince mixture evenly on top, bacon on top and bake at 150 degrees for half an hour.

For the young vegetables:

Use whatever you can get fresh at the market, such as snow peas, peas, asparagus spears, celery, kohlrabi, carrots and more.

Blanch the vegetables briefly and toss in butter, season with salt, pepper and sugar.

Sion mustard sauce:

Boil the veal stock and beer to half and swirl in the cold butter so that there is a binding. Add the mustard and culinary herbs and season to taste.

Dressing:

Put the vegetables on the plate, turn out the terrine and put a slice of the casserole on it and spread the sauce evenly around it with coriander and serve.

You can also serve with parsley potatoes.

Our tip: Use a delicious spicy bacon for a delicious touch!

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