Veal With A Wine,sage Sauce, Steamed Beens & Mixed Oven Potatoes


2 veal cuts, about 150 gr each, cleaned & if they are too thick cut into 2 horizontally
a few tablespoons of flour, seasoned with grinded black pepper & some sea salt
** For the sauce:
25 gr of butter or baking margarine or a bit more
75 ml of dry white wine or more to your liking ( sometimes I use 1 glass of wine )
5 fresh large sage leaves, washed & cleaned, finely chopped
about 250 ml of chicken stock or a bit more
some cornstarch, if necessary, to bind the sauce
250 gr of sweet orange fleshed potatoes, peeled & cut into chunks
25o gr of lovely potatoes, peeled & cut into chunks
some Maldon sea salt
EVOO ( a fruity Extra Virgin Olive oil )
to serve: steamed green beans


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