Aillade de veau

Name: Aillade de veau (Sauté of veal with sweet garlic)
Cuisine: French
Ingredients: salt and ground black pepper; 12 fat cloves fresh garlic, peeled and blanched in boiling water to cover for 2 minutes; cayenne pepper; salt and ground black pepper; 125 ml/4 fl oz, dry white wine; 1 kg/2 lb 4 oz lean veal, cut from the leg; lard; 4 tablespoons tomato concentrate; 12 fat cloves fresh garlic, peeled and blanched in boiling water to cover for 2 minutes; olive oil; 4 tablespoons fresh white breadcrumbs

Sauté of veal with sweet garlic

Preparation info

Serves
4

Difficulty
Easy

Appears in

Feasts of Provence

By Robert Carrier

Published 1995

About

Ingredients

1 kg/2 lb 4 oz lean veal, cut from the leg
lard

Europe
France
Provence
Main course

Method

Cut the veal into pieces 2.5 cm/1 inch square. In a large shallow frying pan, sauté a third of the veal cubes in 1 tablespoon