Home · Recipes · Gourmet Specialties · Veal

Calf Medallion "Waldorf"

4 servings

Ingredients

• 2 Stk Veal medallions (from the loin)
• 1 Prise Salt
• 20 g Oil
• ham (for base) (nach Bedarf)
• Rice (for base, cooked) (nach Bedarf)
• butter (nach Bedarf)
• banana (nach Bedarf)
• Apples (nach Bedarf)
• Salad leaves (marinated) (nach Bedarf)

Instructions

1. Cut two thick calf medallions from the tenderloin (about 80 g each), salt them, and slowly brown them in hot oil over low to medium heat until golden.
2. Place the medallions on round ham-rice bases.
3. Alternate slices of banana and apple that have been sautéed in butter on top.
4. Pour the cooking butter over them.
5. Serve with a Waldorf salad arranged on marinated salad leaves and seasoned to taste.

Based on a cookbook by Hans Hofer (1964), adapted with AI.