Veal Avesnoise

Preparation info
  • Serves


    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 6 slices roast veal
  • freshly ground black pepper
  • ¼ pound gruyère, finely grated


Place 6 fairly thick slices of roast veal in a baking pan. Sprinkle with freshly ground black pepper and spread liberally with a pommade made of finely grated Gruyère mixed with mustard to taste, and enough cream to make a smooth mixture of spreading consistency.

When ready to serve: glaze veal slices under a preheated grill for a few minutes until the sauce is golden in colour.