Poached Veal with Garden Vegetables in the style of Aix-les-bains

Le Carré de Veau à l’Aixoise

Preparation info

  • For


    • Difficulty


    • Ready in

      1 hr

Appears in

The Auberge of the Flowering Hearth

By Roy Andries De Groot

Published 1973

  • About

If you are one of those gourmets who think that veal is often a relatively dull and tasteless meat–who insist on their scallopine being slathered half an inch thick with cheese and tomato sauce–this is the recipe to give you an entirely new idea of the meat of a young calf. A solid cut of loin or leg is slowly simmered in an aromatic wine broth, absorbing the flavoring juices of chestnuts and vegetables, while they in return take on a meaty richness. This digestible and light dish is a regi