As its name suggests, the meat used to prepare this dish is veal. However, there are variants in which rabbit, lamb, chicken or even fish such as salmon, monkfish or sea bream are used. The whitish color of the sauce is due to the fact that it is made from the water with which the meat has been previously boiled with the rest of the vegetables. You have all the information in: «Typical dishes and desserts of French gastronomy«.

You have all the information in: "Typical dishes and desserts of French gastronomy".