In a large pot he heat only 50 grams of the butter and saute the meat on it. Remove the meat and reserve. In the same pot me melt the rest of the butter and sauté over medium heat onions and shallot. Add the garlic and herbs and saute a few more minutes. Add the meat again. Cover the veal with the broth and the cider, cover and let cook over medium heat for about an hour. Uncover and add the cream. Rectify the seasoning point and let cook ten more minutes. Serve accompanied by steamed vegetables.
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| Ingredients to rely the cider: |
| 16 pieces of veal from veal 2 large onions minced sweets 1 chalota mince 1 branch of chopped parsley 2 cloves of minced garlic 1 laurel leaf 1 twig of thyme 250 ml veal broth 200 ml quality cider 150 g Butter 50 ml cream salt and pepper recipe ground |
