Anne Willan

Cul de Veau à l’Angevine

Veal with Herbs and Sorrel

Preparation info
  • Serves

    6

    • Difficulty

      Medium

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

The traditional accompaniments to this braised veal are sautéed mushrooms, braised celery, or creamed morels. Often pieces of pork rind or a pig’s foot are added to the veal in the casserole to give a rich, syrupy braising liquid.

Ingredients

1.4-kg boned veal roast

Method

Cut the roast almost in half lengthwise, so it can open up like a book and lie flat. Spread the meat with half the butter and sprinkle it with a little salt and pepper and the chopped herbs. Roll it up and tie it in a neat cylinder. Set the oven at hot (200°C/400°F).

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