A roast of veal, turnips, potatoes, tomatoes and mushroom
Veal is a tasty and lean cut of meat. As I wrote before, the problem is to find a good supplier of meat from an animal that has not been mistreated. Once that step is taken, and in France the meat is generally of good origin, you have a fine ingredient. You can eat it hot on the first day and serve cold slices later. […]