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
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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
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.