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veal stock

The veal bottom is a veal broth, which is obtained by cooking the bones and veal meat in water for several hours. It is very appreciated in the kitchen for its intense and tasty flavor, which makes it an ingredient of choice for many recipes, such as sauces, soups, soups and simmered dishes. The veal bottom is also very rich in protein and minerals, in particular in calcium and phosphorus, which makes it a very nourishing and beneficial food for health.

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How to make veal paupiettes ?

To make veal paupiettes, place the stuffing on the cutlets. Fold the sides on the stuffing to form ballotins. Surround them with 2 laps by crossing the wire and form a knot so that they do not get rid of cooking.

How to make a veal roti ?

To make a roast veal, choose the pieces well: nuts, almost, net, bone without bone, sub -ix, etc. The piece of meat can be clad and/or tied up before cooked.

How to make a veal boiling ?

To prepare a good veal blanquette, use a mixture of pieces: shoulder, tendron, flanchet and necklace. Enter the pieces of meat without coloring them with butter before adding flour and lemony cold water. Plan a cooking from 2 hours to 2:30 a.m. on average. Cook the vegetables apart so that they are both tender and crunchy. Add egg yolks and liquid or thick cream, or semi-salted butter at the end of cooking to obtain a smooth sauce.

What sauce to accompany a veal roast ?

To accompany a veal roast, prepare a mushroom sauce, cream sauce or honey sauce. You can also make a mustard sauce or a Madeira sauce.

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veal stock

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