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Ingredients for 4 servings

servings
  • 28 oz (800 g) milk-fed veal shoulder (grass-fed)
  • cut into 12 pieces of approximately 2.25 oz (65 g) each
  • 1.6 qt (1.5 liters) organic milk
  • 2 chopped shallots
  • 1 sandy carrot cut into small mirepoix
  • 2 bay leaves
  • a little lemon thyme
  • 1/2 preserved lemon with pulp removed and sliced into fine julienne
  • 1 juice of untreated lemon
  • 8 pitted black olives from Nyons, sliced
  • salt and Timut pepper (if available)
  • 4.25 oz (120 g) good churned butter
  • 2.8 oz (80 g) wheat flour type 55