Zueri gschnaetzlets (scalloped Veal with Roesti) Zurich

Servings: 4. Boil the potatoes at least 1-2 days in advance. Peel potatoes and grate. Season with salt and pepper. Slice leek finely. Heat butter in a skillet. Combine potatoes, bacon and leeks in the pan. Mix well, form a cake, saute' until there is a golden brown crust. Turn and saute' other side until golden brown. Heat butter in a skillet, sear meat well on all sides. Remove from pan and kepp warm. Slice kidney, season with salt and pepper, sear briefly on both sides. Keep warm. Chop shallot finely. Clean, trim and slice mushrooms. Heat butter, saute' shallots, add mushrooms and saute' briefly. Moisten with wine and let liquid evaporate. Cover with cream and veal stock. Cook sauce until it reaches a creamy consistency. Chop parsley finely. Place meat in sauce. Reheat carefully. Correct seasoning. Stir in parsley. Fold in whipped cream. Arrange potatoes and meat on plates. Place the kidney in the sauce and serve.