Marengo veal

The Marengo veal recipe was created in the 19 th century during the Marengo battle in Italy by Napoléon Bonaparte's cook chief. It is made with veal meat cooked in a white wine sauce with some tomatoes and onions.

Tasting tip : warm it up slowly at low heat for 15 minutes, add some hashed parsil and serve with rice.

Composition :	veal meat (60%), eau, white wine, tomatoe concentrate, onion, veal sauce, sunflower oil, salt, pepper, aromatics.
Deli :	Emilien Méjean learn more
Origin :	La Canourgue, Lozere (France)

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