set HyperTextList = []
set VideoList = []
@
ROAST VEAL WITH OLIVES

Mix the thyme leaves, rosemary, salt and pepper together in a dish and add 2 tablespoons olive oil.   Roll the roast in the marinade and  let stand  in it for at least 1 hour, turning several times.  In a large frying pan, brown the roast all over.  Preheat the oven to 425F.  When browned, transfer the roast to a casserole, add the garlic, sprinkle with more thyme and add the white wine.  Cover and place in the oven for about 11/2 hours.  In the meantime, pit the olives,  blanch them  for 2 minutes in boiling water and put aside.  Stem the mushrooms, run them under running water and rinse them with lemon juice.   Dry them and slice.  Fry them in 2 tablespoons olive oil.  10 minutes ferore the end, add  the olives and mushrooms.
@
3 1/2 lbs veal rump
1 lb mushrooms
1/2 lb black olives
2 cloves garlic
thyme, rosemary
1/2 cup dry  white wine
salt,  freshly ground pepper
olive oil
juice 1 lemon
@
15
mn
@
90
mn
@
Serve the roast surrounded with olives and mushrooms.  Accompany with tomatoes ˆ la Proven�ale.
@
Provence
@
Meat
@

@
C™teaux d'Aix
@