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Stewed veal is a traditional recipe from Aveyron. It is a meal that cooks slowly and for a long time.

Tasting tip : warm up slowly and serve with boiled potatoes or pasta.

Composition : Veal meat, neck, shoulder, water, sour cream, white wine from Estaing, smoked breast, saltpeter, chanterelle, shallots, modified starch, veal made sauce.

Delicatessen : Alain Ginisty

Origin : Sebazac-Concourès, Aveyron (France)

See all the products of "Alain Ginisty"