Roast Veal with Anise and Garlic and Château Bonnet

Preheat the oven to 210 °C.

Incorporate paprika into the butter, as well as perhaps the nudged anise seeds, bring a tsp of it to the table for making the sauce.

Massage paprika butter heartily into cutlet, surround roast with bones and place in oven. Steam for 75 min. After 10 min, start pouring a little wine over bones repeatedly. Roast juice must not caramelize.

If you can get very young garlic, peel the bulb and cut in half lengthwise, otherwise peel the cloves from two to three garlic bulbs and blanch (Bring to boil briefly in water and quench with cold water).

After 75 min. cooking time, remove veal roast and season with salt, add garlic and steam for another 15 min. Keep veal roast and garlic warm.

Remove bones from roasting pan and deglaze with remaining white wine and pour into a casserole dish. Add pastis and bring to a boil briefly. Remove from heat and whisk in remaining paprika butter, perhaps adding more butter until sauce is creamy.

Remove the veal roast from the bone, cut it open and bring to the table with the sauce and garlic.

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