Printable version Veal
Non-illustrated recipe

Normand Veal Rib

  • For : 6 persons
  • Time : 40 minutes
  • Difficulty :  medium

Ingredients for Normand Veal Rib :

  • 6 veal ribs
  • 4 apples
  • 75 g butter
  • 1/2 glass cider
  • 1 small glass calvados
  • 3 tablespoons double cream
  • salt
  • pepper
  • gratted nutmeg

Technical stages for Normand Veal Rib :

  • Mince the apples in slices.
  • Melt the butter in a large pan. As soon as it takes a nutty color, cook the ribs until golden, about 10 minutes on each side.
  • Add salt, pepper and a pinch of grated nutmeg. Keep warm.
  • In the pan that still holds the juices from the ribs, add the apple slices and cook over strong heat.
  • When cooked, keep them warm with the ribs.
  • Put the pan back over strong heat, flambé with calvados.
  • Deglaze with cider, reduce for 3 minutes, cremer. Season if needed.
  • Coat the ribs with this sauce.
  • Serve warm.
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The essentials

To make this recipe, some of these items will be required:

Chef knife (20 cm)Chef knife (20 cm) 23.20 Euro
Cutting board (40 x 25 cm)Cutting board (40 x 25 cm) 22.40 Euro
Classic Mandoline 38 bladesClassic Mandoline 38 blades 117.60 Euro