RecipeMuncher

It seems these last recipes in the curriculum are strictly a review of techniques already learned. They don’t contain much history or interest, but are good practice for the impending exam. Grenadins de veau are thick veal fillet steaks laced with pork fat. After sprinkling the meat with salt and pepper and searing them on the stove in a bit of butter, I placed (I should have larded!) the pork fat on top of the veal and set it aside while I worked on the vegetables. Next, I sautéed the ca (...)