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Roast veal with Comté

Roast veal with Comté


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Veal is an ideal roast meat and all the more flavorful and fragrant when cooked with bacon and Comté.

Easy to make, Comté roast veal is perfect as a fall and winter dish.

Ingredients for 6 people:

  • 1 roast veal of 1 kg (nuts) already tied and wrapped
  • 8 slices of County
  • 8 slices of bacon
  • 2 tablespoons of veal stock
  • 1 bowl of lukewarm water
  • 15 cl of white wine
  • 25 cl of liquid cream
  • 25g butter
  • Salt pepper,
  • Kitchen twine.

Roast veal with Comté

  • Heat the butter in a casserole dish and brown the roast on all sides.
  • Incise it deeply in 8 places.
  • Slide a slice of bacon and a slice of Comté into each incision.

Preheat the oven to 180 ° C (th. 7).

  • Dissolve the veal stock in the bowl of lukewarm water and pour it into the casserole dish.
  • Salt and pepper.
  • Add the white wine.
  • Return the roast to the casserole dish and cover with the oven for 20 minutes.
  • Then cook 10 minutes more, uncovered, to brown.
  • Remove the roast.
  • Pour the cream into the casserole dish and mix well, letting it reduce a little.
  • Serve very hot.


Video: The Secret to Perfectly Cooked Roast Beef (June 2022).


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