Kundyumy with Veal Tail

Boil the veal tail with bay leaf, allspice, garlic, and parsley root until cooked (2–3 hours). Cool, separate the meat from the bone. Strain the broth.

Chop the porcini mushrooms, champignons, and onion into 5 mm cubes. Fry until cooked through, season with salt and pepper.

Shred the meat into fibers and chop it finely. Add the sautéed mushrooms, minced garlic, and chopped dill. Pour in a little broth. Season with salt and pepper to taste.

Mix flour, 40 ml of vegetable oil, 250 ml of water, an egg, and a pinch of salt in a bowl. Knead a dense, homogeneous dough.

Roll out the dough as thin as possible. Cut with a round cutter. Place the prepared filling on each circle. Moisten the edges with water and pinch together in the shape of an ear.

Heat the cream, add grated parmesan, cornstarch and salt to taste. Transfer to a siphon and keep in a warm place.

Rinse the honey mushrooms and fry them in vegetable oil. Pour in the broth and reduce it by approximately two-thirds. Finish with butter, add chopped parsley, salt and pepper.

Boil the kundyums in the broth from the tails. Then fry them in a pan.

Add mushroom sauce to the kundyums, bring to a boil and remove from heat. Transfer the kundyums with sauce to a plate. Squeeze parmesan mousse alongside and garnish with dill.