Thursday, April 2, 2009

Balšica tava

  • 1kg. boned veal
  • 100g. carrots, chopped
  • 100g. onions, chopped
  • 60g. butter, melted
  • 1 bayleaf
  • salt, to taste
  • 3 eggs
  • 200ml. sour cream
  • 2.5l. whole milk
  • 1/2 bunch of parsley
Balšica tava (Veal in Royal Sauce) is a traditional Montenegrin recipe for a classic dish of boiled veal that's then roasted in a pan with a sauce of eggs milk and sour cream. The full recipe is presented here:
Cut the veal into about 50g. chunks, add to a pan along with the vegetables and bayleaf. Cover the contents of the pan with water and season to taste. Bring to a boil, reduce to a simmer, then cook for about 40 minutes, or until tender. Drain the meat then place in a roasting pan and drizzle the melted butter over the top.
Transfer to an oven pre-heated to 200°C and roast for about 8 minutes. Meanwhile, form the "royal sauce". Whisk together the eggs, milk and cream. Pour over the meat, until completely covered then return to the oven and cook for 5 minutes more, or until lightly golden. Ladle into bowls, garnish with the parsley and serve.



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