Veal trilogy, Liège-style

For 4 people

  • 300 g sweetbread
  • 1 veal kidney
  • 220 g veal fillet
  • 5 cl juniper alcohol
  • 1 dl veal stock
  • Butter
  • 1 red cabbage
  • 1 apple
  • 50 g Liège syrup
  • 10 g juniper berries
  • 200 g vitelotte potatoes
  • Frying oil
  • 1 bunch green asparagus
  • Salt
  • Pepper


Poach the sweetbread in a court-bouillon for 20 min. Cut medallion shapes 2 cm in diameter.

Clean the veal kidney, and cut into slices 2 cm in diameter.

Cut the veal fillet into medallions.

Sauté the three meats, and season with salt, pepper and the crushed juniper berries.

Remove and set aside.

Deglaze the sautéing pan with the juniper alcohol, then add the veal stock.

Put through a muslin cloth, whisk with the butter, and adjust seasoning.

Set aside.

Red cabbage

Cut the red cabbage into thin strips, then soften in a sautéing pan with butter, salt, pepper, sugar and wine vinegar.

Cook the cabbage over a low heat for 45 min. Half-way through cooking, add a peeled potato cut into pieces.

Finish cooking by adding the Liège syrup.

Vitelotte potato crisps

Wash the potatoes in water, cut into thin slices and fry in very hot oil.


Arrange the three veals on a red cabbage base. Then garnish with a few vitelotte crisps and pre-washed green asparagus tips.

Coat with sauce just before serving.

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