Fillet of Veal Studded with Tarragon And Garlic on a Bed Of
| Yield: | 4 servings |
| Categories: | Main Courses |
| 550 | g | Veal Fillet |
| 3 | Sprigs French Tarragon; (3 to 4) | |
| 1 | Fat Clove Garlic | |
| 1 | tb | Olive Oil |
| SAUCE | ||
| 1 | Sachet Saffron Stamens | |
| 1 | Lemon; (juice) | |
| 1/2 | ts | Sugar |
| 300 | ml | Reduced Chicken Stock; (white stock) |
| 150 | ml | Double Cream |
| 1 | Sprig Fresh Tarragon | |
| Salt and Freshly Ground Black Pepper | ||
| TO SERVE | ||
| 225 | g | Spring Cabbage Leaves; (torn into pieces) |
| 15 | g | Unsalted Butter |
| 1 | sm | Clov Garlic; (crushed) |
| Salt and Freshly Ground Black Pepper |
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