CookEat Recipe
French Veal Hash with Bacon and Egg Sauce
Small veal pieces cooked with bacon, onion, garlic and herbs, finished with vinegar and a heated yolk liaison.
Method
Steps
Step 1
Fry bacon, onion and garlic until onion softens. Add diced veal and stir-fry to brown the surfaces.
Step 2
Add boiling water, parsley, thyme, salt and pepper. Cover and simmer about 35–50 minutes until veal is tender and thickest pieces reach at least a proposed 71 °C. Add vinegar and bring sauce to a brief boil.
Step 3
Remove from heat, slowly whisk several spoonfuls hot sauce into beaten yolks, then return the mixture to the pan on low heat. Stir and measure 74 °C throughout the sauce without a hard boil; serve immediately with toast separately if desired.
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