Trim the veal hangers, cut them into large cubes, marinate them in the marinade, cook the drained hanger in sunflower oil, about 20 minutes.
Prepare the bean stew.
Chop the chervil and the sage.
Arrange the broad bean ragout in a corner of the plate or in a small dish.
Arrange the meats on the plate.
Whip the butter sauce, adjust the seasoning and drizzle.
Bean stew:
Cook the beans for 5 minutes in boiling salted water, drain, remove the seeds from the shells. In a sauté pan put the duck fat, add the bacon bits, 5 minutes later add the chopped broad beans, chervil and sage, then the diced tomatoes, season, cook for 5 minutes, keep warm.
Wine of hypocras:
Boil the wine, add the raspberry cream and the spices,
leave to infuse over low heat,
filter and set aside for use
Be careful of the acidity of the wine, add a little honey if needed
