Sandwich of Confit of Veal Breast

Name: Sandwich of Confit of Veal Breast
Ingredients: ½ cup mix chopped chive, sage, parsley, tarragon and thyme; ½ cup mix chopped chive, sage, parsley, tarragon and thyme; ½ cup sour cream; ½ cup crème fraiche; Olive oil, as needed; 4 tomatoes; Olive oil, as needed, for browning veal cubes; Olive oil, as needed, for browning veal cubes; Butter, as needed; 1 fresh baguette, cut in four equal parts; 3 Tbsp. fresh horseradish; ¼ cup mustard; 1 pinch of cayenne; ½ cup mix chopped chive, sage, parsley, tarragon and thyme; ½ cup mix chopped chive, sage, parsley, tarragon and thyme; ½ cup mix chopped chive, sage, parsley, tarragon and thyme; 1 bunch of arugula; ½ milk fed veal breast; Salt and pepper, to taste; 2 heads of garlic, peeled; 1 spring of fresh thyme; 2 bay leaves; 1 tsp. black peppercorns; Salt and pepper, to taste; 2 qts. of veal stock; 1 btl. of white wine; 10 whole shallots, peeled

Preparation info

Difficulty
Complex

Appears in

Sandwiches of the World

By Battman

Published 2007

About

Ingredients

Veal Breast

½ milk fed veal breast
Salt and pepper, to taste
2 qts. of veal stock

Sandwich

Method

Set oven to 500°. Season the veal breast with salt and pepper. Place in a roasting pan, and roast for 20 minutes. Reduce oven heat to 300°. Add all the remaining ingredients, except the olive oil. Cover with two layers of aluminum foil and braise for 3