Braised veal cheek, potato purée and fried leeks

Ingredients

Fresh Meat

Salad & Fresh Herbs

  • 1 bay leaf

Cooking Sauces

  • 230g of demi-glace

Oils & Vinegars

  • extra virgin olive oil
  • oil, for frying

Dairy

  • 200g of milk, hot
  • 100g of butter