Cut the veal fillet into 3 to 4 cm thick slices, season with salt and pepper. Stir the flour in the melted butter and gradually add the clear soup, milk and whipped cream. Bring the sauce briefly to the boil and then remove the saucepan from the stove. Add egg yolk, salt, juice of one lemon, white wine, pepper and a pinch of nutmeg to taste. Stir in chervil, parsley and dill. Keep the sauce warm – it should not make more.
Turn the veal fillet slices lightly in flour on the other side and fry them in hot fat for about 5 minutes over medium heat until brown on all sides. The tender veal should not be roasted too long, otherwise it will dry out and lose its flavor. Now put the meat in a mold with lid form. Cut the mushrooms into thin slices, sauté them in a little butter and pour over them. Cut the camenbert into pieces, sprinkle over the slices of fillet and mushrooms and pour over the hot sauce. Close the dish and put it in a slightly warm oven for a few minutes – do not make it -.
Serve with long grain rice and green salad.
about 40 min.
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