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Preparation time: 15 minutes
Cooking time: 30 minutes
Ingredients (6 people):
Leftover roast veal (1 to 2
slices per person)
450 g of small macaroni
250 g of mushrooms
50 g of grated Gruyere cheese
75 g of cream
1 lemon
1 cup of chicken bouillon
25 g of butter
Nutmeg, salt, and pepper
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Wash and mince the mushrooms.
Cook in butter and the juice of half a lemon for
10 minutes. Put the pasta into boiling salted
water. Cooking time: about 15 minutes.
Drain the pasta. Add the cream and a pinch of
nutmeg to a cup of hot bouillon. Put some on the
pasta, as well as half of the grated cheese.
Mix well and put into a casserole dish, which
should then be placed in the oven.
Put the pieces of veal on top, separating them
by a tablespoon of mushrooms. Decorate the dish
with the rest of the mushrooms.
Sprinkle the remaining grated cheese and add the
rest of the sauce. Brown in the oven for a quarter
of an hour.
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