Ingredients for 6 servings

servings
  • this meat about which Grimod de la Reynière said it was, I quote.
"The Chameleon of the Kitchen"
  • Veal, the offspring of the Cow, is called thus during its 1st year.
  • The best being milk veal from 6 weeks to 3 months, during which time they must be fed exclusively first with milk then with beaten eggs to the exclusion of any solid food.
  • Roasted veal tenderloin with pumpkin coulis, large Soissons beans studded with juice and smoked duck breast lardons...
  • Roasted veal tenderloin with pumpkin coulis for 6 people:
  • 6 tenderloins (of 160 g (5.75 oz) veal (from the mother if you can) cut from the fillet
  • 400 g (14 oz) of Soissons beans* cooked plainly
  • 200 g (7 oz) of pumpkin flesh cut into large chunks
  • 50 g (1.75 oz) of artisanal smoked duck breast cut into small lardons
  • 40 g (1.4 oz) of organic capers
  • Butter and a hint of oil
  • 40 cl (1.7 cups) of prepared poultry stock
  • 20 cl (0.8 cup) of 30% liquid cream
  • salt and freshly ground pepper
  • a little fleur de sel and cracked pepper.