Veal Breast with Carrot Stick

A great pasta dish for any occasion:

Tie the veal breast slices from the butcher. Chop the sage leaves very finely. Mix with mustard, honey and oil and season with salt and pepper. Coat the meat with the marinade.

In a coated frying pan, brown the veal breast slices in the clarified butter on medium heat for about 2 minutes. Extinguish with white wine, soup or veal stock, add the unpeeled garlic and simmer the meat with the lid closed on a medium fire for 1 to 1 and a quarter hours, adding a little soup or stock if necessary.

In the meantime, peel the potatoes and carrots and cut them into evenly sized pieces. Cook in boiling salted water until the vegetables are just covered. Drain, return to the frying pan and steam dry on the off heat.

Pass the vegetables through the masher or mash them with a potato masher.

Heat the milk and the butter. Add to the puree form and whisk to an airy, rather soft stick. Season with salt, pepper and a pinch of nutmeg.

To finish, lift the meat out of the roasting pan. Cook the sauce a little more on high heat if necessary, it should be of a syrupy consistency. Season to taste with salt and freshly ground pepper. Mix the veal breast with the carrot stick and d

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