Medallions of Veal with Lemon

Les filets mignons de veau au citron


Preparation info

  • For


    • Difficulty


    • Ready in

      1 hr

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About


  • 300 g (10½ oz) veal fillet (tenderloin) cut into 4 pieces and trimmed of fat and sinews or 2 first grade veal cutlets trimmed of their fat


  1. Pare off the peel of half the lemon as thinly as possible with a potato-peeler and cut into thin julienne strips. Put the strips of peel in a small pan with cold water and bring to the boil. Drain and refresh under the cold tap. Return the blanched peel to the pan with half a teaspoon</