Advertisement
4
Medium
1 hr 30
Prepare your mise en place.
Using a boning knife, trim all excess fat from the veal. Cut the meat into cubes. Rinse the cubes under cold running water.
Place the veal in a rondeau with cold water to cover by 2.5 centimeters (1 inch). Place over medium heat and bring to a gentle boil. Using a large metal spoon, skim off and discard any scum that rises to the top as