Paupiettes de Veau à l'Algérienne (Veal Paupiettes with Stewed Tomatoes and Sweet Potato Croquettes)

Ingredients

• Veal paupiettes
• Godiveau
• Chopped sweet peppers
• Small tomatoes
• Small croquettes of patates (sweet potatoes)
• Sauce Tomate
• Piment

Instructions

1. Mask the paupiettes with godiveau into which chopped sweet peppers have been worked at 100 grammes per kilo.
2. Braise the paupiettes.
3. Dish them up in a crown on small stewed tomatoes.
4. Arrange a pyramid of small patate croquettes in the middle.
5. Surround the paupiettes with a cordon of light sauce Tomate to which a very fine julienne of piment has been added.