Prepare the marinade
Prepare the Hypocras Wine
Trim the tabs and put them in to marinate.
Prepare the vegetable filling,
Marinated flank of veal, hypocras wine, turnips, carrots and potatoes cut into approximately 1 cm cubes, blanch and sweat a little in butter, salt and pepper
Chop the chervil and sage
Pan-fry the veal hangers in a little oil, drain
Arrange some vegetables in a deep plate
Scallop the tabs, spread over the vegetables.
Put some hypocras wine to reduce over high heat, then remove from the heat, add the butter in pieces until the consistency is good.
Adjust the seasoning and coat the meats.
Add chervil and sage.
Hypocras Wine
Ingredients:
1 1/2 liter red wine, grated nutmeg, 1/2 teaspoon ground cinnamon, 1 clove, 1 teaspoon liquid vanilla, 50 cl raspberry cream.
Development:
Boil the wine, add the raspberry cream and the spices,
leave to infuse over low heat,
filter and set aside for use
Be careful of the acidity of the wine, add a little honey if needed.
* Sacred grass is the name given to sage.
Chef Hubert's creation
