Delicious spring dish where fresh herbs bring their flavors, this recipe goes perfectly with leaf spinach seasoned with a little sorrel.
Difficulty:[usr 2]
Cut the meat into pieces of about 5 cm side. Also chop the value of 2 good tablespoons of parsley, as much chervil and as much tarragon.
Melt the butter in a skillet over low heat without letting it brown. Skim it if necessary. Add the veal pieces little by little, turning them in the hot butter and adding the herbs. Season with salt and pepper.
Pour 4 tablespoons of white wine, mix and pour everything into a casserole dish. Bake for 30 minutes at 200°C. Take the casserole out of the oven and return the pieces of veal to the sauce. Cover again and continue cooking in the oven for 30 minutes at 180°C.
Take the casserole out and add the rest of the white wine, the juice of half a lemon and the fresh cream. Finish cooking over fairly high heat, uncovered, stirring for 7 to 8 minutes. Serve in a very hot deep dish.
Recommended drink:Chablis
Source:Les Cuisines Régionales de France. Burgundy. Editions du Fanal.
