How to cook (4 pers.) :
- Bard the fillet of veal with slices of breast.
- Fry the fillet then put in the oven (120 °C), temperature of the heart : 65 °C.
Preparation of the cream of maroilles:
- Melt the maroilles with the beer then add the cream; salt, pepper.
- Coat the bottom of the plate with the cream of maroilles, put above 3 slices of fillet a person, decorate with the chervil; arrange the vegetables of your choice.
- Sift, cook with the butter.
- Put the supreme in the oven in 180 ° during 15 mn with a knob of butter.
In the setting, cut the supreme in three and coat with the sauce.
Good appetite !
|
