Veltlinerbeuscherl

Thoroughly wash the mussel and heart and boil them with the roots, onion halved and strongly roasted on the cut sides, bay leaves, peppercorns, allspice, tripe herb and vinegar for about an hour and a half and let them cool in the broth. Then cut the meat into fine noodles, freeing it from tracheas and gristly pieces. Prepare a roux with butter, flour and a little sugar and roast the indicated aromatic substances in it. Pour in wine and about 1/2 l of Beuschel stock and simmer for a few minutes. Then add Beuschel meat, stir well, season with salt, pepper and marjoram. Depending on whether you want the Beuschel to be more or less soupy, pour in more stock, bring to the boil briefly and then let it simmer for about twenty minutes. Before serving, garnish with a dollop of sour cream or goulash juice.

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