Veal chop to the vegetable ragout
4 X.500 G of veal chops of milk not avoided
1 long turnip
oil of Maussane and oil of Tuscany salt of Guérande and pepper
grass of season
Ask your butcher thus that it cuts the veal chop in front of you, you will be able to judge by yourself if the calf is quite clear, therefore soft and very tender. The color of a veal chop of milk(recettes georges blanc) must be connected as much as possible with that of milk. Each coast must weigh 500 G, not avoided, so that it is quite thick. When they are avoided, they make nothing any more but 400 G.