Veal Saddle Gratinated with White Onion Mousse

Place onions, whipping cream and clear soup in a saucepan and gently cook until a thick paste is formed. Season with nutmeg, pepper and salt. Using a blender, blend in toast crumbs and butter flakes and cool everything together.

Season veal steaks with salt and pepper and roast in a little clarified butter for 3 min on both sides, then rest the steaks briefly.

In the meat pan, sauté the shallot and dissolve the gravy with red wine and stock. Boil the liquid by half and thicken with cold butter.

Brush the surface of the steaks with the onion mixture and gratinate under the grill snake.

Serve the meat with the sauce and bring to the table. Rösti go very well with it.

Our tip: Use high-quality red wine for a particularly fine taste!

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