Vitello with cress & lemon sauce - Recipes | fooby.ch

Ingredients

• 1 ½ tbsp light sultanas
• 2 hard-boiled eggs
• 200 g sour single cream
• 60 g garden cress
• 1 organic lemons
• 700 g roast veal
• 3 tbsp olive oil
• 7 ½ dl meat bouillon
• 3 tbsp capers
• 1 bay leaves
• ½ tsp salt
• a little pepper
• 3 dl white wine