125 g of cooked vitela, diced
1 cup of peas
1 can of small asparagus
1 tablespoon of butter or margarine
wheat flour
beef broth
salt
black pepper
nutmeg
white wine
ketchup
125 g of cooked vitela, diced
1 cup of peas
1 can of small asparagus
1 tablespoon of butter or margarine
wheat flour
beef broth
salt
black pepper
nutmeg
white wine
ketchup
Prepare a sauce with beef broth, flour, and butter, seasoned with salt, black pepper, nutmeg, and white wine
Combine the diced vitela, peas, and asparagus
Fill warm vol-au vent with the mixture and garnish with ketchup.
