● 800 gr raw tendons and meat (veal) ● 3 l vegetable stock ● 3 red peppers cut in mirepoix ● 200 gr strawberries cut in mirepoix ● 200 gr purslane ● 50 gr sugar ● marjoram ● mint ● reduced brown beef stock ● EVOO ● salt
Ingredients (4 pax)
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