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Veal Ragoût with Chanterelle Mushrooms

Alain Ginisty

Dear gourmet friends,

Because BienManger.com and its transporters' logistic capacities are limited in this period of Coronavirus crisis and because we want your orders to be delivered within a reasonable time, we are obliged to to restrict the shipment of certain products. You will be able to find "Veal Ragoût with Chanterelle Mushrooms" in a few weeks.

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Thank you for your understanding.

Aurélie from BienManger.com

Veal ragout with chanterelles, a traditional recipe from the Aveyron region

Braised veal is a traditional recipe from the Aveyron region of southern France. Cooked very slowly, the result is a richly flavoured stew of tender meat in a luxurious sauce.  

Serving suggestion: heat up gently and serve with boiled potatoes or pasta.

Veal meat, necklace, shoulder, water, UHT fresh cream, Estaing VDQS white wine, smoked belly, preservative (saltpeter), frozen chanterelle mushrooms, shallots, modified starch, veal stock.

With this product, we recommend :


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