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Veal Trotters with Egg and Cream Sauce
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Ingredients
- Veal trotters2 pairs
- Water2–3 liters
- Carrot, onion and a piece of white celery1 of each
- Flour dissolved in a little water1 tablespoon
- Light white sauce made with the cooking broth2 cups
- Egg yolks2
- Juice of a lemon1 lemon
- Salt and white pepperto taste
- Fried bread cut into trianglesfor serving
Allergens (inferred from ingredient names): celery, cereals_gluten, eggs
Nutrition per serving (modelled estimate, not measured): kcal 280, protein 28, fat 14, carbs 8, fiber 1, sugar 0
Original steps
The steps are not published here: this collection's rights are not yet confirmed in writing, so only structured facts appear (RFC-0009). Read the steps on the original page. Original page on fifi.cooking
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: أصول الطهي النظري والعملي — نظيرة نقولا وبهية عثمان. From the cookbook Osool El Tahy El Nazari wal Amali; structured facts and the family's rewritten steps; book rights not cleared