• 1 small cauliflower
  • 250 grams green beans
  • 250 grams asparagus
  • 250 grams green peas
  • 250 grams young carrots
  • 250 grams fresh or canned morels
  • 50 grams butter
  • 30 grams flour
  • 0.5 liter vegetable broth
  • 3 tblsp cream
  • 25g crab butter
  • 1 can crab meat
  • salt
  • nutmeg
  • sugar

Preparation method (receipt)

Wash all vegetables. Mangled string beans. Cut the asparagus pieces. Carrots - small slices. Blanch all the vegetables separately in boiling water with salt and sugar. Melt the butter and saute the flour, pour the broth, stir until smooth, add the crab butter, cream, nutmeg, sugar, salt. Put in the sauce morels, vegetables, crayfish and serve with veal chops, parsley and egg.

cauliflower asparagus green beans green peas carrots morels butter flour vegetable broth cream crab butter crab meat salt nutmeg sugar