Leg of Veal to the armagnac
Instructions
Flour the rump and put it in a saucepan with oil and melted butter.
Do it well, and Brown over low heat on all sides for about 10 minutes.
Then add the tangerine juice, Armagnac and a ladle of broth.
Season with salt and add the Marjoram.
Cover the whole thing with a casing of aluminum foil and put in oven at 200 degrees for 1 hour.
After cooking, let the Pan from aluminum foil and put it back on the heat, adding the chopped parsley and 1 tablespoon flour diluted with warm water.
Stir for a few minutes until a smooth cream that you put on the sliced meat in the pot.
