Meat Conversion Soup

For the meat soup, dice veal very finely. Remove the crust from the breadcrumbs, soak in milk, squeeze out well and pass through the fine slice of the Lotte.

Cream butter with a pinch of salt until very fluffy, gradually stir in eggs, strained buns and breadcrumbs as needed.

Then mix in meat, lemon zest and parsley. Season to taste with salt and pepper. Pour the mixture into a greased baking dish sprinkled with breadcrumbs.

Bake in preheated oven at 180 degrees convection for 18 minutes until golden. Let cool in the mold, turn out of the mold and let cool completely on a cooling rack and cut into cubes.

Pour boiling hot beef or veal bone broth and let steep for a while.

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