Veal Medallions with Eucalyptus Honey and Pumpkin Flans, a recipe from Madeira on the Worldwide Gour

Ingredients

• - 800 g (1 lb. 12 oz.) Veal tenderloin
• - Clarified butter
• - 700 g (1 lb. 8 oz.) peeled seeded pumpkin
• - Butter
• - 100 g (3 1/2 oz.) onion, julienned
• - Salt, pepper and nutmeg
• - Chicken stock
• - 2 eggs
• - 1 clove of garlic, chopped
• - 15 g (1 tbsp.) heavy cream
• - 15 cloves of unpeeled Garlic
• - 50 ml (3 tbsp.) olive oil
• - Salt and pepper
• - 1 sprig of thyme
• - 4 bay leaves
• - 50 ml (3 tbsp.) aged wine vinegar
• - Eucalyptus Honey
• - 500 ml (2 cups) demi-glace