Breast of Veal with Salsify

Name: Breast of Veal with Salsify (Tendrons de veau braisés aux salsifis)
Prep time: 40 min
Cook time: 2 h
Total time: 2 h 40 min
Yield: For four people
Cuisine: French
Ingredients: salt, freshly-ground pepper; a few sprigs of chervil and parsley, coarsely chopped; salt, freshly-ground pepper; 150 g (5¼ oz) lean green streaky bacon; 20 button onions; flour; 4 breasts of veal, weighing 300 g (10½ oz) each (see note); a few sprigs of chervil and parsley, coarsely chopped; a bouquet garni; 1 litre (1¾ pints) poultry stock; 50 g (1¾ oz) butter

Tendrons de veau braisés aux salsifis

Preparation info

For
four
people

Difficulty
Medium
Ready in
3 hr

Appears in

The Nouvelle Cuisine of Jean and Pierre Troisgros

By Jean Troisgros and Pierre Troisgros

Published 1978

About

Ingredients

4 breasts of veal, weighing 300 g (10½ oz) each (see note)
flour

Europe
France
Main course

Method

Preparation

Peel the salsify with a potato peeler, cut into 5 cm (2 in) lengths and reserve in a bowl of water acidulated with a few drops of vinegar. Peel the onions.
Cut the bacon into lardons 1 cm (½ in) thick and 4 cm (1½ in) long. Blanch them in boiling water, refresh in cold water and drain.