Grate the bacon in a pan, add the thinly chopped carrot and onion, the veal medallions and the bouquet garni. Place the dish on the stove and cook until the vegetables have browned a little. Add 1 cup of chicken stock, season with salt and pepper, then place the dish in a very hot oven (440 F). Cook for 15 minutes, basting the meat regularly. Meanwhile, put the spinach into salted boiling water and cook for 10 minutes. Drain thoroughly and warm up in a pan with a little butter. Lay the spinach on a long serving dish and cover with the veal medallions. Degrease the sauce, pour over the meat, serve immediately.
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6 veal medallions
5 oz slab bacon
1 onion
1 carrot
1 bouquet garni
1 chicken stock cube
2 packs frozen spinach
3 tbsp butter
salt, pepper
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5
mn
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25
mn
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Don╒t forget to preheat the oven 15 to 20 minutes ahead.
