Veal in almond sauce, served as a puree in a cord

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-based paint
• 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 them with a crushed clove of garlic, and let them rest for 30 minutes.

In a pot, heat half of the oil, season the meat, and brown it in the hot oil. Add the very finely chopped onion, the laurel leaf, and the parsley, which has been crushed with another clove of garlic and mixed with 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, then pass the Chinese sauce or vegetable purée through a chinois or food mill, and pour it over the meat. Using a large piping bag, create a cordon of purée around the edge of the dish.

When serving, add strips of bell pepper.