Veal in almond sauce with piped purée

Ingredients

• 1 kg of beef for braising
• 2 cloves of garlic
• 1 small onion
• Half a bay leaf
• Fresh parsley
• 100 ml of dry white wine
• One slice of bread
• 8 grilled almonds
• oil
• salt
• water
• 2 cans of red bell peppers
• 500 g of ground apples
• 1 large tablespoon of butter
• 1 egg yolk

Cut the veal into pieces, season with chopped garlic, and let it rest for 30 minutes.

In a saucepan, heat half of the oil, season the meat, and brown it in the hot oil. Add the very finely chopped onion, bay leaf, chopped parsley (ground with the remaining clove of garlic) and stir in the white wine. Simmer gently.

Fry the bread slice until it is golden brown, but not burnt, then grind it in a mortar with the almonds. Mix with a little water and add to the meat as it cooks. Continue until the meat is very tender.

Boil the potatoes in salted water. Drain them, let them dry slightly in the oven, then mash them with a potato masher. Add the butter and egg yolk, and mix for a few minutes over low heat.

Arrange the meat in a dish, strain the sauce through a fine-mesh sieve or a food mill, and then pour it over the meat. Using a large piping bag, create a cordon of mashed potatoes around the edge of the dish.

When serving, add strips of bell pepper.