Bruno Paillusson gives as a taste of France with his grandmother's veal recipe.
Ingredients
Method: How to make Grandmere Emilienne’s veal comtoise
1
Seal the veal fillet in oil on a medium heat on both sides. Season with salt and pepper.
2
Place the meat in individual dishes and top with the ham, then the grated cheese. Store in the fridge.
3
Pre-heat the oven to 180C.
4
Slice the mushrooms and brown them in butter on a low heat then add the cream salt and pepper.
5
When ready pour the mix around the meat.
6
Put in the oven for about 10 to 15 miutes until golden.
For the vegetables:
7
Fry the green beans in butter with crushed garlic.
8
Put the bacon under the grill and cook until crispy.
To serve:
9
Serve the veal with the beans and bacon.
