Breast of veal marinated in honey, with caramelised lemons (Tendron de veau mariné au miel et son citron confit) from Cooking for Two (page 231) by Michel Roux and Albert Roux and The Roux Brothers

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chicken pieces for breast of veal. Allow to marinate for at least 4 hours.

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