Simmered and buttered veal with biscayne sauce and mashed potatoes
Eggs 1.5 ud
High oleic oil 0.25 l
- Wash the onion, the leek and the carrot and chop them paysanne style (very finely) to cook the meat with the meat tightly tied.
For this recipe, the following recipes are needed:
- Vegetable stock
- Mashed potatoes
- Fake biscaynne sauce with the stock produced from the cooking of the meat.
For the meat:
- Cook the meat the previous day on a high temperature from the start. use the seasoned vegetable stock.
- When the meat can be easily pierced with a skewer, it is cooked. Allow it to cool and cut into slices of 3 or 4 mm. The liquid produced will be used for the fake biscaynne sauce.
- Dip the fillets into flour and egg and fry. Place the fried fillets on top of absorbent paper.
- Once the excess oil has been drained, place the meat in a container, add the sauce and let it boil for 5 minutes.
- Plate up the fried meat, baste it with biscaynne sauce and place the mashed potatoes next to the meat.
Nutritional information (1 portion)
Fiber 12.49 g
Saturates 7.17 g
Monounsaturated fatty acids 17.77 g
Polyunsaturated fatty acids 4.4 g
Cholesterol 171.49 mg
Calcium 362.57 mg
Iron 8.97 mg
Zinc 7.6 mg
Vitamin A 698.72 ug
Vitamin C 94.65 g
Folic acid 265.68 ug
Salt (Sodium) 1294.91 mg
Sugars 24.13 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
- Aromatic herbs
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Milk, cream and derivatives
- Pasta, rice, flour and derivatives
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed