Veal Ragoût with Chanterelle Mushrooms

Alain Ginisty

350g jar 11.30 €
32.29 € / kg
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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.

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