Noix de Veau à la Chartreuse

Name: Noix de Veau à la Chartreuse (Roast Veal Garnished with Vegetables)
Cuisine: France
Ingredients: sugar; turnips; vegetable trimmings; beans; shelled peas; château potatoes; veal; potatoes; carrots; water; olive; vegetables; salt; butter

Roast Veal Garnished with Vegetables

Preparation info

Difficulty
Medium

Appears in

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