Le collier de veau aux haricots tarbais

If you ask at the butcher for some veal with which to make a blanquette, he will often propose the part of the animal called collier. It has the advantage of being largely lean so needs little trimming. As well as being suitable for blanquettes the collier can also be used for a variety of braised dishes that bring out the flavour of the meat just as successfully. From a variety of preparations, here is our composite version, especially recommended in late summer