Saturday, February 23, 2008

Braised Veal Breast

Braised Veal Breast with Crispy Polenta. This week we worked with veal breast in a different way. Off the bone, pressed and cut into rounds on top of crisp polenta. 6 cups stock, 5 cups water, chive, butter and marscapone. Sauteed' leeks with champagne.

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