White veal sirloin
Veal bones (knee and backbone)
Brown the bones in the oven together with the cut vegetables, leaving only one of the onions to get burnt to give some colour. When the bones have browned, add water and simmer for approximately 8 hours. Strain and reduce the stock to one third. Leave to cool. Wash the mushrooms and sauté in a little butter. Remove any gristle from the sirloin and cut into pieces. Cook the sirloin on a spike grill for approximately 1 minute, using the thyme and dry garlic to flavour the smoke. Reduce the sauce until syrupy and add a spoonful of butter.