Alpine Veal


1 tbsp flour
¾ tsp salt
A little pepper
4 veal-breast slices tied by the butcher Clarified butter for browning
1 dl white wine
½ dl Appenzeller Alpenbitter
400 g fennel
½ tsp salt
1 dl cream
1 tbsp Appenzeller Alpenbitter
1 tbsp dill



Combine flour, salt and pepper on a plate, cover both sides of meat in this mixture and shake off any excess. Heat clarified butter in a frying pan, brown veal-breast slices on both sides for approx. 3 min. each.

Pour over wine and 50 ml Appenzeller Alpenbitter, bring to the boil, cover and simmer on a low heat for approx. 40 min. Halve fennel and cut into 5 mm thick slices, add to meat, salt and continue to simmer for another 30 min. or so.

Remove meat and vegetables and keep warm. Boil down liquid to approx. half, add cream and 1 tbsp Appenzeller Alpenbitter and bring to the boil. Finely chop dill, add to the sauce together with the meat and vegetables.