Balšica tava (Veal in Royal Sauce) is a traditional Montenegrin recipe for a classic dish of boiled veal that's then roasted in a pan with a sauce of eggs milk and sour cream. The full recipe is presented here and I hope you enjoy this classic Montenegrin version of: Veal in Royal Sauce (Balšica tava).
Cut the veal into about 50g chunks, add to a pan along with the vegetables and bayleaf. Cover the contents of the pan with water and season to taste. Bring to a boil, reduce to a simmer, then cook for about 40 minutes, or until tender. Drain the meat then place in a roasting pan and drizzle the melted butter over the top.
Transfer to an oven pre-heated to 200°C and roast for about 8 minutes. Meanwhile, form the 'royal sauce'. Whisk together the eggs, milk and cream. Pour over the meat, until completely covered then return to the oven and cook for 5 minutes more, or until lightly golden. Ladle into bowls, garnish with the parsley and serve.
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