Preserved Veal with Schupfnudeln

Try this delicious pasta dish:

Remove the peel from the onion and garlic and cut them into small pieces. Cut the veal into large cubes and brown briefly on all sides in a casserole with clarified butter. Add the onions and garlic and sauté.

The dish should remain light and not let it brown. Season everything with salt and add pepper, dust with 1 tsp flour and add wine and veal stock.

Peel or wash leek, carrot, celery and cut into fine cubes. Add the bay leaf spice and cloves and simmer for about 1 hour at low temperature until soft.

Remove the peel from the potatoes, cut them into quarters and soften them in enough salted water, drain them, then put them repeatedly on the stove and shake them well until they have disintegrated and as much water as possible has evaporated. Press the potatoes through the press and quickly stir in the yolks.

If the dough is too liquid, stir in more flour. Season the mixture with salt, pepper and nutmeg. Form small Schupfnudeln from the quantity and pull these in boiling salt water approx. 7 min., take out and drain.

Rinse the parsley, dab dry and chop finely. Clean the mushrooms and cut them into fine slices. Just before serving, cook the sauce in an open saucepan until syrupy, add the whipped cream and mushrooms and simmer on low heat for about 5 more minutes. Season with salt, pepper and

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