Veal with Leeks

Name: Veal with Leeks (Sauté de veau aux poireaux)
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: For four people
Cuisine: French
Ingredients: 800 g (1 lb 12 oz) shin of veal, cut from the upper part of the leg; 800 g (1 lb 12 oz) white parts of leek; 40 g (1½ oz) sultanas; a bouquet garni; 5 tablespoons dry white wine; 5 tablespoons arachide oil; 40 g (1½ oz) butter; salt, freshly-ground pepper; salt, freshly-ground pepper; juice of ½ lemon; 200 ml (⅓ pint) milk

Sauté de veau aux poireaux

Preparation info

For
four
people

Difficulty
Easy
Ready in
1 hr 45

Appears in

The Nouvelle Cuisine of Jean and Pierre Troisgros

By Jean Troisgros and Pierre Troisgros

Published 1978

About

Ingredients

800 g (1 lb 12 oz) shin of veal, cut from the upper part of the leg
800<

Europe
France
Stew
Gluten-free

Method

Cut the veal into pieces weighing about 40 g (1½ oz), keeping the individual muscles whole as far as possible, and season with salt and pepper. Slice the leeks evenly. Soak the sultanas in cold water.
Heat the butter and the oil in a heavy copper saucepan or a casserole, large enough to hold all the pieces of meat side by side. Put in the pieces of veal and all