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Flank Of Veal

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CATEGORY CUISINE TAG YIELD
Grains Campanile 4 Servings

INGREDIENTS

1 kg Flank.
3 Carrots
3 Tomatoes
3 Onions
3 Garlic cloves.
1 Sprig thyme.
1 Bay leaf.
1 c Dry white wine.
3 T Groundnut oil.
Salt, pepper mill.

INSTRUCTIONS

Peel and slice the onions. Peel and crush the garlic. Wash the
tomatoes, remove the seeds and crush the pulp. Peel and wash the
carrots.  2 Heat the oil in a deep pan and fry the slices of meat for 5
minutes  on each side over a high heat. When they are well-cooked,
remove them  from the pan and put in the garlic and onion to fry. Add
the thyme  and white wine. Stir with a wooden spoon to mix in the
cooking juices.  3 Return the meat to the pan, and put the carrots
around it. Put the  tomatoes and bay leaf on top. Season well. Cover
the pan and cook for  1 hour over a low heat.  4 Remove the thyme and
bay leaf. Arrange the meat in a deep serving  dish.  Campanile tip:
Liquidize the carrots, tomatoes and cooking juices, and use as a  sauce
for fresh pasta to accompany the meat.  "Culinary Art", at the
beginning of the 20th century, gave this  information about veal: "veal
from the Seine valley, or river veal,  prized for its pale colour, is
reared in a special way: the animal's  diet consists only of milk and
raw eggs, with sometimes a little  barley flour in milk".  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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