Veal part 2

As we moved on with the different sections of our veal, we got to what would be the t-bone section. We deboned the whole thing and glued it all back together. Then sous vide it again in milk and did it blanquette de veau style.

In its whole, it didn’t really come out as white as I would have liked but over all it was an amazing dish. We served it with a celery root puree and white carrots cooked in clarified carrot juice.

On to the leg.

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