Preheat the oven th 7 (210°C) Salt and pepper, tie the quasi, sprinkle it with 50 g of butter in a casserole dish Cook it for 20 minutes in the oven, turning it regularly. When nicely browned, cover the pan and cook for another 20 minutes. Add the salt and pepper kidneys and cook for 20 minutes. Water and turn often. Peel the carrots, cut the tops to 2 cm. Arrange them on a layer in a sauté pan with 50 g of butter in pieces, the sugar, salt and pepper, water to the height. Bring to a boil, lower the heat and cover with a disc of parchment paper. Cook until evaporated then roll the carrots in the syrupy juice. Cook the peas for about 20 minutes uncovered in boiling water. Remove the veal quasi and the kidneys from the casserole and let them rest in a warm place. Deglaze the casserole with the Vermouth. Reduce by half. add the veal stock and simmer for 10 minutes. Drain the peas. Return them to the saucepan with 50 g of butter. Warm them up. Slice the quasi and the kidneys. Serve them on a very hot dish with the vegetables and the jus in a sauceboat.
