Ingredients (Serves 4)
- 600 g pre-cooked veal strawberry
- 50 g half-salted butter
- 5 onions
- Flour (about 15 g)
- 20 cl chicken broth
- White wine vinegar (1 tbsp)
- 150 g grated cheese
- Chopped curly parsley (2 tbsp)
- 2 eggs
- 80 g white breadcrumbs
- Salt and ground pepper
Preparation
- Preparation time: 20 minutes
- Cooking time: 45 minutes
This delicate white veal offal, less familiar than sweetbreads or kidneys, is the membrane enveloping the intestines—always sold pre-cooked. For optimal flavor and texture, choose firm, white pieces. As experts in regional French cuisine, we cherish this Alsatian gem for its subtle richness and comforting gratin finish.
Difficulty: Medium (2/5)
- Peel and chop the onions. Melt the butter in a pan, add the onions, and cook gently while stirring until soft. Dust with flour (about 15 g) and stir for 2 more minutes. Add 10 cl broth and 1 tablespoon vinegar; stir for 2 minutes. Season with salt and pepper, then mix in 2 tablespoons chopped parsley.
- Remove from heat, add eggs one at a time, mixing well. Pour into a shallow dish. Cut veal strawberries into even pieces, coat in the sauce, and arrange in a gratin dish. Pour remaining broth over top and cover with foil.
- Bake at 210°C for 30-35 minutes. Remove foil, sprinkle with remaining grated cheese mixed with breadcrumbs, pepper, and brown under the broiler for 10 minutes. Serve hot from the dish.
Source: Les Cuisines Régionales de France. Alsace. Editions du Fanal.
