(*) For 2 people as main course, for 4 people as entrée.
Rinse the veal and pat dry. Remove fat, tendons and skins. Brown on all sides in clarified butter (1). Add water, vegetable soup and bay leaves. Sauté for about 1.5 hours over moderate heat until the core temperature reaches 75 °C. Cool meat and then dice. Set aside a quarter l of the braising liquid.
Sauté onions in clarified butter (2) until translucent, then add mushrooms. Saute until all liquid has evaporated. Add capers and anchovies and sauté briefly. Pour in a quarter of a liter of braising liquid and let it boil. Whisk in enough sauce thickener to make a thick sauce. Season to taste with salt, Worcester sauce, juice of one lemon and freshly ground pepper. Add the diced meat.
Gratin version: brush ovenproof dessert dishes with the melted butter and sprinkle the breadcrumbs. Pour in the Ragout Fin and sprinkle with 25 g of cheese per dessert dish. Bake at 180 °C for 15 minutes. Serve with Worcester sauce, toast and Vogerlsalat (or another green leaf salad).
Pâté version: Bake patties in the oven. Put ragout fin in, put lid on and form some more ragout and a slice of a lemon next to the patty. Serve with Worcester sauce and Vogerlsalat (or another green leaf salad).
By the way: Did you know that clarified butter is won