Noix de Veau à la Chartreuse

Roast Veal Garnished with Vegetables

Preparation info

    • Difficulty

      Medium

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Prepare Noix de Veau Braisée. Prepare vegetables while meat cooks. Peel 6 carrots. Cut them into 1-inch pieces. Trim and shape each piece to look like a large olive