Veal Breast Slices in Celery Cream

Season the veal breast slices with salt and pepper and rub with the mustard. Peel the celery, cut away the root end and cut into cubes. Peel the garlic clove.

Heat the clarified butter in a roasting pan. Fry the veal breast slices well in it. Remove from the roasting pan. Briefly sauté the celery, garlic and rosemary sprig in the pan juices. Add white wine and stock or soup. Repeatedly add the slices of veal breast. Cover the roaster. Steam the veal breast slices in the oven heated to 160 °C on the second rack from the bottom for 1 to 1 1/4 hours until tender.

Lift the veal breast slices out of the sauce and keep warm. Remove the rosemary sprig. Finely grind the celery with the cooking liquid. Add the cream and season to taste with salt and freshly ground pepper. Serve the veal breast slices in the celery cream.

Tip: Instead of clarified butter, you can also use butter in most cases.

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