Veal and Truffle Recipe with Girolle Mushrooms - Great British Chefs

Ingredients

• 500g of veal fillet, English welfare
• oil
• salt
• white pepper
• 1 knob of butter
• 250g of veal trimmings
• 4 banana shallots, sliced
• 4 garlic cloves, sliced
• 1 tsp rock salt
• 1 tbsp of white peppercorns
• 3 sprigs of thyme
• 1 bay leaf
• 375ml of Madeira, plus a little extra to finish
• 375ml of white wine
• 500ml of chicken stock
• 500ml of veal stock
• 50ml of truffle juice
• 20g of tinned truffle, brunoised
• oil, for frying
• 1 pointed cabbage
• 50g of butter
• Maldon salt
• 160g of girolles, small
• 4 spring onions, sliced into 0.5cm pieces
• 2 apricots, stoned and sliced
• 25g of butter
• 12 fresh almonds, halved