Roast veal loin with mixed vegetable sticks - Gastronomía Vasca: Escuela de Hostelería Leioa
Recipe: Roast veal loin with mixed vegetable sticks. Meats, Hot
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sutondo.hostelerialeioa.net.
Ingredients
- Veal loin, frozen (entrecôte) 1.286 kg
- Table salt 14.286 g
- Sunflower oil 0.036 l
- White wine 0.143 l
- Creamed corn 0.029 kg
- White stock 1.0 l
- Mixed vegetables sticks 5.0 ud
- Water 1.0 l
- Bones 0.3 kg
- Onion 0.1 kg
- Carrots 0.05 kg
- Green leek 0.5 ud
- Powdered vegetable stock 0.05 kg
- Carrots 0.286 kg
- Courgette 0.214 kg
- Runner beans 0.179 kg
- Frozen peas 0.179 kg
- Olive oil 0.036 l
- Table salt 17.857 g
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