Sabodet cooked in Rasteau wine with leek and mashed potatoes from Bistro: Classic French Comfort Food (page 116) by Alain Ducasse

  • veal stock
  • shallots
  • Show all ingredients...

  • EYB Comments

    The book's "Veal jus" called for in this recipe requires cooking for 3 hours. Can substitute Rhone red wine for Rasteau wine.

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  • Eat Your Books

    The book's "Veal jus" called for in this recipe requires cooking for 3 hours. Can substitute Rhone red wine for Rasteau wine.

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