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Veal croquette

This salpicon is based on a white roux and a stock that is flavoured with sage. Use white pepper so that the end result remains as light in colour as possible.

Makes 3500g.

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Allergens and dietary requirements

  • Cow's milk
  • Lactose
  • Egg
  • Gluten

Ingredients

1200
g
veal
10
g
sage
2400
ml
water
18
g
gelatin leaves
300
g
butter
360
g
flour
as needed
bouquet garni
as needed
nutmeg
as needed
flour
as needed
egg white
as needed
coarse breadcrumbs
as needed
salt and pepper

Scale recipe

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