Sauté de Veau Marengo (Sauté of Veal Marengo)

Ingredients

• pieces of veal
• oil
• 1 large onion
• 1 small clove of garlic
• 2 décilitres white wine
• 1 litre fonds brun
• 1 kilo fresh tomatoes
• 1 bouquet garni
• 20 small onions
• 20 small cooked mushrooms
• 2 pinches coarsely chopped parsley
• heart-shaped croûtons fried in oil or clarified butter

Instructions

1. Fry off the pieces of veal in smoking oil with the chopped onion and the crushed garlic until well browned, then drain the oil.
2. Deglaze with the white wine and reduce it.
3. Moisten with the fonds brun, add the tomatoes or the sauce Tomate and the bouquet garni, and cook gently for 1 hour and a half.
4. Put the pieces in another saucepan and add the small onions cooked in butter, the small cooked mushrooms and the chopped parsley.
5. Reduce the sauce by a good third, strain it over the pieces and simmer a further quarter of an hour.
6. Skim off the fat at the moment of serving, dish in a timbale and surround with the heart-shaped croûtons.