Blanquette of veal - Ferme Bretou

The well-being of the animal, the valorization and the preservation of local resources are at the center of the approach of this exploitation of three people. Their herd grazes the meadows and mountain pastures of the Val d'Azun. The hay is mowed in the valley, the cereals are local and organic. The Bretou farm cooks and preserves veal blanquette. The veal is accompanied by carrots, onions, mushrooms in a butter sauce. The proposed dish is to be reheated and accompanied with potatoes (steamed or fried), pasta or rice.

Ingredients of the recipe :

veal meat 53%

broth

5% butter

wheat flour

mushrooms 3

onions 3

salt, pepper

The prepared dish is packaged in 750 gram jars.