Long Grain Rice Casimir

Peel the shallots and cut them into small pieces. Cut veal into fine slices. Peel and dice pineapple and mango.

Gently simmer long grain rice in double mass of salted water for about 20 minutes until cooked. Drain, add 1 tsp. butter and keep warm.

Fry almond kernels in a frying pan and set aside.

Sear the meat briefly on all sides in a frying pan with 2 tbsp. clarified butter, remove and rest.

In the frying pan, sauté the shallots, dust with flour. Add clear soup until you have a creamy sauce. Add curry, pineapple and mango cubes and season with salt. Add the resulting gravy from the cut meat and cook everything together until very thick. Stir in meat, turning throughout. Finally, fold in the whipped cream.

Place a rice rim on a warmed plate and place the cut meat in the middle. Sprinkle almond slivers on top.

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

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