Balšica tava
(Veal in Royal Sauce) Recipe

Origin: Montenegro Period: Traditional

Ingredients

1kg boned veal
100g carrots, chopped
100g onions, chopped
60g butter, melted
1 bayleaf
salt, to taste
3 eggs
200ml sour cream
2.5l whole milk
1/2 bunch of parsley

Balšica tava
(Veal in Royal Sauce) Preparation:

Method:

Cut the veal into about 50g chunks, add to a pan along with the vegetables and bayleaf. Cover the contents of the pan with water and season to taste. Bring to a boil, reduce to a simmer, then cook for about 40 minutes, or until tender. Drain the meat then place in a roasting pan and drizzle the melted butter over the top.

Transfer to an oven pre-heated to 200°C and roast for about 8 minutes. Meanwhile, form the 'royal sauce'. Whisk together the eggs, milk and cream. Pour over the meat, until completely covered then return to the oven and cook for 5 minutes more, or until lightly golden. Ladle into bowls, garnish with the parsley and serve.

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