Description The free-range veal roast in the pastry nut will be cooked in the oven. And we tell you right away: it's an exceptional roast veal that promises to be made with this meat chosen by the butcher Arnaud Daval after the breeder of Pascal Babel, in Girmont-Val-d'Ajol in the Vosges, a few kilometers from its workshops. The pastry nut is placed on the front of the calf's thigh. This is called "pastry nut" since it was long reserved for pastry chefs for their quenelles, vol-au-vents and timbales.
Cooking Oven.
Cut 1 piece in 500g. 1 piece in 1000g.
Ingredients Veal (nuts).
Origin France.
DLC 15 days.
Conservation Vacuum packed. This product can be stored in the refrigerator and can be frozen.