Rôti de Veau Tourangelle

Pot Roast Veal with Herbs and Sorrel

Preparation info

  • Serves

    6 to 8

    • Difficulty

      Medium

Appears in

The Country Cooking of France

By Anne Willan

Published 2007

  • About

The Loire region, with its capital, Tours, is known as the garden of France, home to asparagus, tender little vegetables, and greens such as sorrel. Á la tourangelle is the term for dishes garnished in this local style. What could be more delicious than the lemony bite of sorrel with a delicate roast of veal flavored with chives, tarragon, chervil, and parsley?

Veal dries out all too easily if it is roasted in dry heat, so I prefer to cook it in a covered pot with just a little brot