Mignon of veal encased in potatoes

By corlear

Restaurant “l’Alambic”
Rue de Général de Gaullle
21700 Nuits-St-Georges

Chef de Cuisine: Cristophe Dumay

Ingredients

• 24 oz veal, breaded
• 1 lb potatoes
• 2 oz truffles
• 4 endives
• 4 oz Chanterelles
• 2 eggs
• 6 oz cream
• 8 oz veal liquid
• 1 tsp Cognac
• 2 tsp white wine
• 4 oz butter
• Sunflower oil

Details

Servings 4

Preparation

Step 1

Season and saute the veal, hold in reserve.

Deglaze the pan with the cognac, white wine and veal liquid, reduce to 1/3, add the truffles, reserve keeping warm.