CookEat Recipe
Breast of Veal Marseillaise
Twelve braised pieces of veal breast with a divided fresh-herb hash and six pan-fried tomato slices.
Method
Steps
Step 1
Preheat a conventional oven to 325°F. Cut the three-pound fresh raw veal breast into twelve equal pieces. Heat two of the three tablespoons rendered pork lard in a frying pan; brown the veal for about six minutes on each side. Transfer the veal to an oven-safe saucepan, leaving this frying fat behind.
Step 2
Halve and finely slice the carrot; similarly slice the medium onion and celery branch. Add these vegetables, the tablespoon butter, one teaspoon of the salt and two saltspoons of the white pepper to the veal. Mix lightly, cover and sweat gently at the side of the stove for about ten minutes.
Step 3
Stir in the measured tablespoon flour, one gill hot water, half a gill claret and one gill finished tomato sauce. Cover, boil for five minutes, then braise covered in the oven for about thirty-five minutes. Continue until the meat is tender, all twelve pieces reach at least 71°C at their thickest part, and the sauce has no raw flour taste.
Step 4
Finely chop the two parsley branches, two chervil branches, four chive branches and garlic clove together. Stir HALF this hash into the veal and keep hot. Peel the two red tomatoes and cut each into three slices. Season with the remaining half teaspoon salt and two saltspoons white pepper; turn in the remaining HALF of the herb hash and lightly coat with a little flour.
Step 5
Heat the reserved NEW tablespoon lard in a clean frying pan. Fry the six tomato slices for about two minutes on each side, until the coating is cooked. Arrange the veal in the centre of a hot dish, pour its sauce over, place the six tomato slices around it and serve.
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