Difficulty:[usr 2]
Prepare the marinade.
Trim the veal hangers and cut them into large chunks, marinate in the marinade, minimum 3 hours, better prepare the day before.
Drain the hanger then cook in a frying pan in sunflower oil, pat dry and keep warm
Prepare the vegetable garnish with the carrots and chayotes, peeled, cut into small cubes, cooked in salted boiling water then cool. Then drizzle in foamy butter and season.
Chop the chervil and sage
Dredge a few vegetables at the bottom of a soup plate
Scallop the hanger steak and place the vegetables on top
Whisk the sauce (Hypocras wine) with butter, adjust the seasoning and drizzle,
Add chopped chervil and sage
Note:sacred grass is another name for sage
