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1
Brown the Veal
10 Mins • Hands On
Hot pan, about 190°C (375°F)
Heat half the butter in a wide pan over medium-high heat. Pat the veal dry, season with salt and pepper, and brown it in two batches, about 4 minutes a batch, until golden on all sides. Lift it out and set it aside — do not cook it through yet.
Dry veal browns; wet veal steams. Pat every cube dry before it goes in the pan.
Done when: Veal is golden on all sides, with browned bits left in the pan.
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2
Build the Cream Sauce
15 Mins • Hands On
Medium heat, about 160°C (320°F)
Melt the rest of the butter in the same pan and cook the onion for 5 minutes until soft, then add the garlic and mushrooms and cook for 5 more minutes until the mushrooms give up their water. Sprinkle over the flour, stir for a minute, then pour in the wine and stock, scraping the browned bits off the base.
Let the mushrooms cook until their water has gone — a watery pan makes a thin sauce.
Done when: Mushrooms are golden, the flour smells nutty, and the liquid is starting to thicken.
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3
Simmer Until Tender
25 Mins • Hands On
Gentle simmer, about 95°C (203°F)
Return the veal to the pan with any juices, pour in the cream, and simmer gently for about 20 minutes until the veal is tender and the sauce coats a spoon. Stir in the nutmeg and lemon juice, taste, and season with salt and pepper. The filling should be steaming hot, at least 71°C (160°F).
Never let the sauce boil hard once the cream is in — it can split. Keep it at a gentle simmer.
Done when: Veal is tender, sauce coats a spoon, filling is steaming hot, at least 71°C (160°F).
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4
Bake the Pastry Shells
25 Mins • Hands On
Oven 200°C (400°F)
While the filling simmers, heat the oven to 200°C (400°F). Roll the cold pastry out, cut four large rounds, press them into buttered moulds or shape them into cups, and brush with the beaten egg. Bake for 20–25 minutes until puffed and deep golden, then lift the shells out and keep them warm.
Brush the egg wash on thinly — a thick coat runs down the sides and glues the layers together.
Done when: Shells are puffed, crisp and deep golden, with a hollow centre for the filling.
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5
Fill and Serve
5 Mins • Hands On
Serving temperature, filling about 65°C (150°F)
Steam the carrots and peas for 4–5 minutes until just tender, and butter them lightly. Set one shell on each plate, spoon the hot filling in generously, scatter over the parsley, and serve at once with the vegetables on the side.
Fill the shells at the table if you can — a filled shell starts going soft within minutes.
Done when: Shells are filled to the brim, parsley on top, vegetables hot on the side.
auto_awesome Finishing Touches & Plating
Spoon the hot filling into the shells at the table so the pastry stays crisp, scatter over the parsley, and serve at once with the carrots and peas on the side.
Switzerland
40m
