Carré de Veau Braisé

Braised Veal

Preparation info
    • Difficulty


Appears in
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 1 (3–4-pound) piece of veal
  • 2 carrots, sliced
  • 1 <


  1. If possible have the butcher cut a 4-pound standing veal roast (like beef), which is the back or the loin of veal. If this is not possible, then use a rump roast and have it tied.
  2. Put a layer of carrots, onion, and parsley on bottom of roasting pan. Set meat on