Veal fondue

Veal stock (home-made)

Wash the meat and bones thoroughly. Place in a large stock pot and fill with cold water. Bring to the boil. When the water starts to boil, skim off the froth. Add the remaining ingredients then cook on a medium heat for at least 3 hours. Strain and add salt to taste.

Instead of home-made stock, ready-made stock or stock cubes can be used.

Sauce Gribiche

Boil the eggs. Plunge them briefly into cold water then peel them. Mix together 2 of the egg yolks, the mustard, vinegar, ponzu sauce and olive oil to form a creamy paste. Finely chop the herbs, eggs, gherkins, capers and the rest of the ingredients and mix with the paste. Season with pepper.

Veal fondue

Cut the veal fillet into cubes measuring 2 cm. Cook the brussels sprouts in boiling water for several minutes, then plunge them briefly into cold water. Cut the carrots into slices 5 mm thick. Cook for several minutes until al dente. Wash the mushrooms and either halve or quarter them depending on their size. Heat up the veal stock in a fondue pot on the stove. Place the fondue pot on the fondue stand. Put the meat or vegetables onto skewers and cook in the stock. Serve with the sauces.