Veal Fritters

For the veal puff pastry, clean the veal lungs well, i.e. free them from air and food tubes, soak them in water and pierce them several times on all sides so that the water can also penetrate into the inside of the lungs.

Cut onion in half and fry on the cut surfaces in a pan without fat until dark brown.

Also trim the heart and place it with the lungs in cold water. Bring to a boil, add root vegetables, spices and onion halves and cook until soft.

Remove the lungs after a good hour and cool in cold water. Cook heart in broth for at least another half hour until tender. Lift out, strain the broth and set aside. Cut the lungs and heart into fine noodles, especially cleaning the lungs well again and removing all veins and the like.

Chop capers, onion, anchovy fillet and garlic very finely.

Heat clarified butter in a saucepan, sprinkle in flour and fry until light brown. Stir in chopped seasoning ingredients as well as lemon zest and parsley and continue to simmer on low heat for a few minutes. Depending on the desired amount of sauce, pour strained beuschel stock, stir well with a whisking rod and boil down for 15-20 minutes until creamy. Add sliced Beuschel, season with salt, pepper, vinegar, sugar, marjoram and mustard. Stir in sour cream and whipped cream and simmer for 5-10 minutes.

Season the veal with lemon juice and drizzle with a little hot goulash juice if desired.

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