Veal Filet Mignon

In the pastry world, there are lots of caramel sauces based on caramelised sugar that is ‘uncooked’ with double cream, fruit juice or other liquids. In designing this unexpected recipe for catering, I thought to myself: what would happen if I caramelised sugar and uncooked it with veal stock? The sauce that resulted is the most velvety veal stock I’ve ever tasted. It has a light touch of sweetness, a great consistency and the most beautiful brown colour. Beef stock is an acceptable substitu