CookEat Recipe
Rack of Veal Bretonne
Roast rack of veal served with white beans in onion sauce and its strained pan juices.
Method
Steps
Step 1
Preheat a conventional oven to 180°C. Neatly trim one three-pound raw rack of veal and place it in a small roasting pan.
Step 2
Season the veal with one teaspoon of salt and half a teaspoon of white pepper. Spread two tablespoons of melted lard over it and pour a quarter of a gill of cold water into the pan.
Step 3
Roast for about forty-five minutes as a guide, turning the rack occasionally and basting frequently with its own pan juices. Continue as needed until the thickest centre reaches 71°C, checked with a clean food thermometer without touching bone.
Step 4
Transfer the veal to a hot dish and arrange hot prepared white beans Bretonne beside it.
Step 5
Skim the fat from the pan juices, strain the remaining juices over the veal and serve promptly.
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