Meat - Sauteed farmhouse veal with 3 citrus fruit (Chablis 1er Cru Beauroy Vieilles vignes)


  • 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


Extract from "Recettes des Terroirs" by Logis de France chefs.

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.

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