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Alma Lach

Noix de Veau à la Chartreuse

Roast Veal Garnished with Vegetables

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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

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