- 750g of chopped veal chuck
- 200 ml. white wine
- 2 carrots
- 2 shallots
- 2 bay leaves
- 2 cloves
- 2 egg yolks
- The juice of half a lemon
- 1 tablespoon flour
- ¼ l milk
- 2 tablespoons butter
- Olive oil
- Salt and freshly ground black pepper
- 25 ml. truffle juice
- 30g of black truffle
To start, season the meat with salt and pepper and sauté it in a casserole dish with the butter. Before it starts to brown, cover it with very hot water and add the peeled and sliced carrots, the shallots cut into julienne strips, the cloves, the bay leaf and the white wine.
When it starts to boil, it is important to skim the stock and leave it to simmer on a low heat for about an hour. When the meat is very tender, strain all the stock and set aside.
Heat a dash of olive oil in a saucepan and fry a spoonful of flour. When it has dissolved well, add the milk while stirring continuously. Then add the reserved stock and cook over a very low heat until the sauce thickens.
Then mix the egg yolks with the juice of one lemon and a tablespoon of milk in a bowl and add to the sauce.
Now add the meat to the sauce we have prepared, and add the truffle juice. Let it all cook together for about 5 minutes over a medium heat.
Finally, just slice the black truffle on top and the dish is ready.