FILET AUX NOIX (VEAU)

 



4 veal grenadins (slices in the tenderloin), a quarter of a liter of milk, 5 tenderloins
salted anchovies, 50 g (0,11 LBS) of walnut kernels, 4 slices of sandwich bread, 40 g (0,088 LBS) of butter, 1 tbsp cornstarch coffee, pepper and nutmeg powder.

Melt 30 g (0,066 LBS) of butter in a saucepan to brown the flour. 
Add the cold milk once.
Pepper and nutmeg. 
Cook until the first broth. 
Off the heat.
Bring back the pounded anchovy fillets (desalted if necessary), and chopped walnut kernels.
Slices of bread in the pan (or for a lighter recipe under the broiler).
Cook the meat on the grill.
 Then place each pomegranate on a slice of French toast, pepper. 
The place in a baking dish and cover with sauce.
Gratin-ate in a hot oven (230°-446 th 7).
Be careful, they must be golden... but not burnt. 
You can prepare a little more sauce and present it separately, in a sauce boat.
To reinforce everything, provide a few nuts more than you'll chop and sprinkle over the meat just before serving.
The same recipe, replacing the veal with pork will allow you to prepare a cheaper dish.


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