Restaurant Gundel recipe – Veal Braid a la Queen Elizabeth
The name Gundel still stands for stylish dishes, comfort, and elegance. This was evident at the State reception which the Hungarian Prime Minister gave in 1993 to honor Queen Elizabeth II and Prince Philip. The guests were served a truly royal meal, which combined trends from Hungarian and western European cuisine. Furthermore, every dish was presented in the shape of a crown. Apart from this little refinement, everyone can expect the same first-class cuisine at Gundel.
Restaurant Gundel recipe : Veal Braid a la Queen Elizabeth
- 1/3 cup/60 g long-grain rice
- 1/3 cup/60 g wild rice
- 1 red bell pepper (capsicum)
- 1 green bell pepper (capsicum)
- 4 small mushrooms
- 3 tbsp oil Pepper
- 1 tbsp chopped parsley
- 2 2/3 oz/80 g roasted goose liver
- 4 large morel mushrooms
- 2 loins of veal (about 1 1/4 lbs/600 g)
- 3 tbsp oil
- 3 tbsp finely chopped herbs (basil, rosemary, marjoram)
- 1 cup/200 g mashed potato
- 1 egg
- oil for brushing
- 7 oz/200 g latticed potatoes
Boil the two types of rice in separate pans of salted water until tender. Drain and set aside. Finely dice the seeded bell peppers and the mushrooms. Sweat the vegetables in the oil until soft and the peppers are slightly translucent. Season the mixture with salt, pepper, and the parsley, then add the cooked rice. Finely chop the roasted goose liver. Blanch the morels and stuff them with the goose liver. Cut each loin of veal in half lengthwise.
Then make two cuts lengthwise in each half to form three strips. Leave one end uncut. Season the veal with salt, roll it in the mixed herbs, then braid the strips together. Wrap each of the 4 braids around a steel pipe, 2 ¼ inches/6 cm in diameter, and secure the ends with wooden picks or meat skewers. Brush a skillet or griddle with oil and roast the meat on it, turning the steel pipe from time to time, until crisp. Carefully remove the roast veal from the pipe. Place each veal braid on a plate and carefully extract the wooden pick or skewer. Fill the center of the circle with the rice and vegetable mixture, and place a stuffed morel mushroom on top. Beat the egg into the mashed potato. Fill a pastry bag with the potato mixture and pipe five stars around the top of each crown. Garnish the stars with latticed potatoes.