Veal tail and comté sandwich

For stewed veal tail stew:

• Make a stewed veal tail.
• Separate the meat from the bones.
• Chop garlic, onion and leek into brunoise and poach.
• Mix the stewed and shredded meat with the poached vegetables.
• Stir in some of the sauce from the stew.
• Salt to taste.

For the sandwich:

• Place a slice of cheese on each slice of bread.
• Spread the tail filling on one of the slices of cheese and cover with the other slice.
• Cut the crusts off the bread.
• Cut the sandwich in to two diagonally.

For decoration:

• Chop the chives.
• Select some sprouts of Sakura Mix.

SET UP

• Butter one side of the sandwich and place it on the griddle.
• Butter the other side of the sandwich again.
• Turn it over so that both sides are evenly toasted.
• Decorate with the chives and microsprouts.