For 6 people
For 6 people
Cut the cup in dice and poach them for 3 minutes.
Prepare the veal bottom and corsez it in thyme, bay leaf, parsley and chopped shallots.
Sweat the butter shallots.
Wet with red wine.
Bring to a boil and blaze.
Wet with the veal bottom after filtering it and let reduce until you get a velvety sauce.
Climb butter by circular movements.
Add the core diced.
Sprinkle with chopped parsley.
Serve.
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