3 celery branches cross-cut into 2 cm thick pieces
25 ml (1 1/2 tbsp) Xeres vinegar
50 ml (1/4 cup) apple juice
500 ml (2 cups) veal or chicken stock
15 ml (1 tbsp) flour
5 ml (1 tsp) fennel seeds
2 ml (1/2 tsp) crushed peppers
12 green olives
15 ml (1 tbsp) butter
Preparation
Trim the stems from the fennel bulb and cut them into 4 pieces. In a hot water casserole, blanch the fennel pieces for 2 minutes and refresh them by rinsing them in cold water. Set aside.
Heat the pan on medium-high heat and pour the olive oil. Brown the milk-fed veal cubes for 2 to 3 minutes then add the onion and the celery. Continue cooking for 2 or 3 more minutes.
Add the Xeres vinegar and the apple juice and reduce by half.
Add the veal stock, the pieces and seeds of fennel, the pepper and the olives. Bring to a boil, cover and cook in an oven at 180°C (350°F) for 30 to 35 minutes (check the cooking).
Remove the cubes and the vegetables from the pan and set aside.
Thicken the sauce by adding the flour and the butter using a whip. Add the meat and the vegetables. Mix delicately and serve.
Suggested accompaniment: Carrots, turmeric rice and barley
Recipes