Sauté de Veau Printanier (Sauté of Veal with Spring Vegetables)

Ingredients

• Sauté de veau aux Champignons (first part of that recipe)
• garnish of spring vegetables
• green peas
• french beans cut in lozenges

Instructions

1. Proceed as for the first part of Sauté de veau aux Champignons.
2. At the end of an hour's cooking, put the pieces in another saucepan and add a garnish of spring vegetables.
3. Strain the sauce over the whole and cook gently for a further hour.
4. Dish in a timbale and scatter over a few spoonfuls of green peas and of french beans cut in lozenges, cooked à l'anglaise.