Meat
Extract from "Recettes des Terroirs" by Logis de France chefs. |
| Ingredients : - 1 kg farmhouse veal - 1 tablespoon fresh cream - ½ cup stock - 1 orange, 1 lemon, 1 lime - ½ clove garlic - 2 teaspoons granulated sugar - Salt, pepper, parsley, basil |
Recipe: 1 - Cut the veal into cubes and marinade in a half-glass of stock, a spoonful of oil, the juice of an orange, a lemon and a lime, half a clove of garlic and granulated sugar. Leave for 30 minutes. 2 - Drain the veal and fry until golden in a large cooking pot. Add the marinade, season. Cook gently. 3 - Add the fresh cream just before serving. Arrange the meat and sauce on the plates, decorate with slices of fruit, parsley and basil. . |
Serving suggestions: White wine Chablis 1er Cru Beauroy Veilles Vignes
back recipes-cooking