Method of Braising White Meats

The meat is placed on the prepared vegetable base in a braising pan just large enough to hold the joint but without it touching the lid. It is then moistened with a little veal stock, covered with the lid, placed over a moderate heat and cooked until the stock is reduced to a glaze. This is repeated, then the joint is moistened half-way up with more stock, brought to the boil and placed to cook in a moderate oven just sufficiently hot to maintain a slow uninterrupted cooking.