Filet of veal with violette truffle and garden vegetables
Food

Filet of Veal with Violette Truffle and Garden Vegetables

Prepared by Sebastian Neiderhell Head Chef in Schliersee, Bavaria, Germany We use: Veal Filet Violette Potatoes Vegetables (at your choice) Carrots Tomatoes Leek Celeriac Onions Spices Red Wine Preparation by Sebastian: 1. First you make the Demiglace of Veal Bones. I make it like every other sauce of bones with carrots, leek, celeriac and onions, roasted veal …