Roasted veal with gratin potatoes millefeuille - Gastronomía Vasca: Escuela de Hostelería Leioa
Recipe: Roasted veal with gratin potatoes millefeuille. Meats, Hot
Ingredients
- 0.75 kg Garlic powder
- 5.375 g Wholegrain mustard
- 0.0 l Intense olive oil
- 0.05 l Red wine
- 0.1 kg Creamed corn
- 0.55 kg Potatoes
- 0.063 kg Block cheese
- 0.05 kg Bacon
- 0.05 kg Grated Mozarella cheese
- 0.025 kg Margarine
- 3.75 g Table salt
- 0.5 l Brown stock
- 0.075 l Tomato sauce
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