Sauté de Veau à l'Oranaise (Sauté of Veal with Tomatoes and Chayote)

Ingredients

• Sauté de veau Marengo (first part of that recipe)
• 500 grammes tomatoes
• 500 grammes brionnes (chayote)
• butter
• 100 grammes onions
• seasoning
• flour
• oil

Instructions

1. Proceed as for the first part of Sauté de veau Marengo.
2. When the pieces are changed to another saucepan, add the tomatoes and the brionnes, turned to the shape of olives, blanched and tossed in butter.
3. Strain the sauce over the whole and cook a further 15 to 20 minutes.
4. Cut the onions in thin rings, season, flour and fry them in oil.
5. Dish in a timbale and arrange the fried onion rings on top.