Recipe: Gratin of Veal Breast

1 Blanch your veal breast for 10 minutes after the water returns to a boil, then cool it under cold running water.

2 Prepare your broth with carrots, onion, thyme, bay leaf, coarse salt and peppercorns, moisten with at least 5 liters (5.25 qt) of water, bring to a boil for 5 minutes, then add the veal breast and cook for 2h30 at a gentle simmer.

3 15 minutes before the end, plunge 2 eggs into your cooking liquid.

4 Your veal breast is now cooked, remove the eggs and carrots.

5 Shell the eggs and chop them roughly, then place on a plate.

6 Do the same for the carrots and mix them with the chopped eggs.

7 On your work surface, slice your veal breast into thick strips.

8 In a saucepan, bring your béchamel to a boil, then add your sliced veal, the egg and carrot mixture, and the capers, cook for 5 minutes. Then remove from heat and quickly mix your mustard diluted with a tablespoon of vinegar and a raw egg yolk.

9 Pour into a large shallow dish and place it in the oven under the grill setting until it has a nice color.
A real treat...
If you cannot find veal, you can make this recipe with pork breast, adding 15 minutes to the cooking time in the court-bouillon.
The recipe may be a little less flavorful, but the result will still be excellent.