Queen Pie with Ragout Fin

Sauce: For the roux, melt the butter in a heavy saucepan. Fold in the flour and sweat a tiny bit for 1 minute until the mixture foams. Remove the saucepan from the heat and cool slightly. Add the milk through a strainer, whisking the sauce constantly.

Return the saucepan to the heat and let the sauce bubble up – whisking constantly until it thickens. Season strongly with nutmeg, salt and freshly ground pepper and continue to gently bubble for a further 2 min.

Cut veal into fine cubes. Fry in a small amount of butter until golden brown. Season with salt and pepper.

Bake the patties in the oven at 200 °C for about 10 min.

Chop parsley. Clean and slice mushrooms, put them in a small saucepan together with peas in 1-2 tbsp water, 1 squeeze of juice of a lemon, salt and pepper and steam for 4-5 min until soft. Add bechamel, let the sauce bubble up, add veal cubes and season.

Fill the ragout fin with the mushroom sauce into the hot patties and sprinkle with parsley and add a lemon wedge to the table.

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