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12
servingsComplex
Published 2008
This is an interpretation of a classic Escoffier preparation, veal Zingara, a rich meat braised with aromatics, served with a classical pommes puree, vegetables, truffles, and a veal-stock-based sauce. But it takes advantage of the extraordinary powers of sous vide to break down the connective tissue in the veal cheeks without overcooking the meat. The cheeks are cooked sous vide with st
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