For the New Year evening I tried the first time Ragout Fin. The veal meat was cooked with a lot of vegetables which makes a nice veal stock. This time I used the first time our pressure cooker to make the stock - very fast and the stock was very rich and tasty. The stock was then used for the white sauce made with flour and butter, mushrooms, asparagus, pies, and cubed veal.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOTJA3y7RF9BiadDc5idI6QYB7Gpa-7KTeGXDyYH6fEJH9hoy290ZyqOiSxNlj1STnZNxb_hoXAWJLnNi3NP3uwFmRxqRWTadEWcO_Jpab14E2tDqiloeVJNGt_eWTdH7bExqT9O48MZkk/s400/Ragout+Fin+1.jpg)
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