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Prepare all the ingredients.
Cut the vegetables into mirepoix.
Brown the piece of meat in a stock pot along with a bit of fat.
Add the aromatic garnish that was cut into mirepoix.
Cover and bake in a hot oven.
When finished, place the piece of meat in another dish and keep it warm.
Meanwhile, deglaze the bottom of the pan with white wine.
Add gradually thickened veal stock...
...and reduce once again.
Strain whats left in the pan using a chinois. Press with a small ladle.
Skim fat from the sauce and glaze the piece of meat by basting with the obtained sauce...
...and bake for a few minutes.
Repeat these last two steps several times until you obtain a thin shiny layer.