Simmered and buttered veal with biscayne sauce and mashed potatoes - Gastronomía Vasca: Escuela de H
Recipe: Simmered and buttered veal with biscayne sauce and mashed potatoes. Meats, Hot
Ingredients
- 0.8 kg Contra (XXX)
- 10.0 g Table salt
- 1.0 l Vegetable stock
- 0.1 kg Plain flour
- 1.8 ud Eggs
- 0.25 l High oleic oil
- 0.75 l Fake Biscayne sauce (made with white stock)
- 5.0 ud Mashed potatoes
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