Mou de Veau en Civet (Calf's Lights en Civet)

Ingredients

• calf's lights
• seasoning
• butter
• 2 spoonfuls flour
• 1 bottle red wine
• 4 décilitres fonds
• a touch of crushed garlic
• 1 bouquet garni
• 15 small onions
• 250 grammes belly bacon
• 250 grammes raw mushrooms

Instructions

1. Beat the piece to drive out the air and cut it into pieces of an average weight of 50 grammes.
2. Season them and fry them in butter.
3. Sprinkle with 2 spoonfuls of flour and cook the flour in the oven.
4. Moisten with a bottle of red wine and 4 décilitres of fonds, and bring to the boil while stirring, to ensure the roux dissolves.
5. Add a touch of crushed garlic and a bouquet garni, and cook in the oven for 1 and a half hours.
6. Put the pieces into another pan with 15 small onions coloured in butter, 250 grammes of diced belly bacon blanched and sautéed in butter, and 250 grammes of raw mushrooms cut into quarters.
7. Strain the sauce over the whole and continue cooking for 25 minutes.
8. Arrange in a timbale.