Chef Anthony Susi of Sage – Boston, MA Yield: 4 Servings 1 pound smoking chips 4 Tablespoons dry lavender 2 pounds boneless veal breast 4 sprigs rosemary 4 garlic cloves 1 bunch sage 2 cups chilled veal demi-glace Salt Pepper Read More …
Smoked and Sous Vide Veal Breast