n.10 mignon square-shaped shortcrust tartlets
200 g.- boned veal shank
To taste- salt
To taste- vegetable stock
Cook the shank in the oven at 170° for 3 hours in a covered baking tray with vegetable stock.
Once cooked remove the bone from the veal shank and put into a square-shaped pressed mould and cool in the fridge. Once cool dice.
n.10 quail eggs
As you wish , Fry or boil the eggs
Put over the tartlet the veal shank with the quail egg (hard-boiled or fried) and garnish as you like.