Ragout Fin for New Year eve

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.