Grenadines of Veal with Salsify and Ginger

Name: Grenadines of Veal with Salsify and Ginger (Grenadins de veau aux salsifis et au gingembre)
Yield: For four people
Cuisine: French
Ingredients: 800 g (1¾ lb) fillet of veal, cut into 8 medallions; 1 lemon; 1 tablespoon flour; 150 g (5½ oz) butter; a piece of fresh ginger 4 cm (1½ in) square; 2 tablespoons parsley, chopped; 100 ml (4 fl. oz) dry white wine; 3 tablespoons meat glaze or concentrated veal stock; 3 tablespoons meat glaze or concentrated veal stock; 500 ml (16 fl. oz) double cream or crème fraîche; 500 ml (16 fl. oz) double cream or crème fraîche; salt, freshly ground pepper; salt, freshly ground pepper

Grenadins de veau aux salsifis et au gingembre

Preparation info

For
four
people

Difficulty
Easy

Appears in

Ma Cuisine des Saisons

By Georges Blanc

Published 1987

About

Ingredients

800 g (1¾ lb) fillet of veal, cut into 8 medallions
1 kg (2¼

Europe
France
Main course
Winter

Method

Preliminary preparations

Peel the salsify, squeeze lemon juice over them and cut them into sticks 6-7cm (2½ in) long. Cook them in a large pan of salted water with a tablespoon of flour in it for about 2 hours. Keep an eye on them, and when they are tender drain and reserve.

Flatten the medallions of veal slightly with a cutlet beater or larg