Products Needed:
2/5 lb rice
2/5 lb chanterelle
2 onions
1/2 cup sour cream
1,5 liter stock
2 bunches parsley greens
1 clove garlic
3 tbsp vegetable oil
ground black pepper
2/5 lb ouster mushrooms *
1 lb veal fillet
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Directions: Cut one onion thinly, fry, then put in boiling stock, add rice and cook until done. Then cast the rice in a colander.
Cut veal into pieces, fry with the remaining minced onion until done, salt.
Scald parsley, blend, adding chopped garlic, salt, pepper and oil.
Mince mushrooms, fry, add the meat, stew for 10 minutes, pour with sour cream.
When serving, put the rice on a platter, put over the veal with mushrooms and parsley sauce.
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