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Veal trimmings
Small pieces and offcuts of tender veal with a small amount of fat and membranes, for mince, stew, goulash, bolognese sauce, a rich stock and aspic.
Veal trimmings are small pieces and offcuts of tender veal left over from butchering and cleaning cuts, pink, lean, with a small amount of fat and membranes, needing short or, conversely, long braising. They are used for mince for cutlets, meatballs and fillings, made into stew, goulash, bolognese sauce, a rich stock and aspic, and also sauteed for warm salads.
Calories, proteins, fats and carbohydrates per 100 g of product
Veal trimmings, Raw: Calories 197.0 kcal, Proteins 18.6 grams, Fats 13.1 grams, Carbohydrates 0.0 grams per 100 g of product.
Veal trimmings, Grilled: Calories 172.0 kcal, Proteins 24.4 grams, Fats 7.6 grams, Carbohydrates 0.0 grams per 100 g of product.
Veal trimmings, Fried: Calories 215.0 kcal, Proteins 25.8 grams, Fats 11.8 grams, Carbohydrates 1.5 grams per 100 g of product.
Recipes with this ingredient
This exquisite sauce with fortified wine is a true embodiment of the rich flavors of European cuisine. Its history roots back to classic French gastronomic traditions where sauces play a key role in enhancing the aroma of meat dishes. It is made from veal jus that is slowly reduced with vegetables, mushrooms, and aromatic spices, creating a rich, velvety taste. White wine adds fresh fruity notes to the sauce while port wine contributes light sweetness and depth. This sauce pairs perfectly with beef, veal, and duck breast, imparting a noble flavor and subtle acidity. The best way to enjoy it is to drizzle it over hot meat in a thick layer, adding butter for a tender texture.
16
4
120
Suitable for grilled chicken, veal and veal liver.
18
6
120
The 'Charcuterie' sauce is a classic French accompaniment to pork, featuring a rich flavor and noble depth. Its roots trace back to European traditions where the combination of veal jus, wine, and tangy cornichons adds elegance to the dish. This sauce is created by slowly reducing meat juices with aromatic vegetables, spices, and wine, allowing for the full spectrum of flavors to unfold. Its smooth texture and delicate balance of mustard's acidity make it an ideal complement to roasted or braised pork. The 'Charcuterie' sauce can transform any meat dish, giving it the character of refined restaurant cuisine while its rich flavor leaves a pleasant aftertaste with subtle spicy notes.
17
4
120
Good for fried meat and steaks (grilled or sautéed).
19
4
120
The 'Light Veal Jus' sauce is an exquisite representative of French gastronomy, embodying depth of flavor and culinary refinement. Its roots trace back to classical cooking traditions where attention to detail plays a key role. This rich and aromatic jus is created by slowly reducing veal trimmings and chicken wings infused with white wine, aromatic herbs, and caramelized vegetables. It has a rich taste with delicate meat and wine notes complemented by a slight acidity and sweetness of tomatoes. The sauce perfectly complements beef, veal, and poultry dishes, adding juiciness and depth to them. Its texture is silky and slightly thick, allowing it to coat the meat evenly while highlighting all its flavor nuances. This jus will be a true gem in every chef's arsenal.
14
6
110