Sauté de Veau Chasseur (Sauté of Veal with Sauce Chasseur)

Ingredients

• pieces of veal
• butter
• oil
• 1 litre and a quarter fonds brun
• 2 décilitres good tomato purée
• 1 bouquet garni
• one third of a litre sauce Chasseur
• coarsely chopped parsley

Instructions

1. Fry off the pieces of veal in butter and oil as in the preceding sautés, then drain the fat.
2. Moisten with the fonds brun, add the tomato purée and the bouquet garni, and cook gently for 1 hour and a half.
3. Change the pieces to another saucepan; strain their cooking liquor and reduce it almost entirely.
4. Add the reduced liquor to the sauce Chasseur and pour it over the pieces of veal; let simmer gently for a quarter of an hour.
5. Dish in a timbale and sprinkle with a pinch of blanched coarsely chopped parsley.