Free Smartst For Navman Icn 520

Roast veal with chestnut cake


700 g of veal
100 g chestnuts, peeled and blanched carrot

a shallot

2 glasses of white wine a glass of water 2 sprigs of rosemary

a bay leaf

a tablespoon of butter a tablespoon of oil salt and pepper


Place the meat in a small ovenproof dish, pour over a glass of white wine and let it rest in refrigerator with rosemary and bay at least for an hour. Drain off the knob of the calf and tie with kitchen string in the form of a roast. Finely chopped shallots along with the end of the carrot (with a mixer is more convenient). In a roasting pan with cover heat the butter, oil, a teaspoon of salt and a sprinkling of pepper. Add meat and brown well on all sides. Add the rosemary and bay leaf, sprinkle with white wine and add a glass of water. Cook over heat for about an hour, stirring from time to Tano and checking that there is always an inch of liquid. Combine the chestnuts and cook for another hour. Remove from heat, let cool, slice the meat and cover with the sauce. Go in the oven before serving.