Veal blanquette with green pepper - individual ready meal - long shelf life - 250 grams

Recipe revisited by Marc Sandevoir for a peppery and spicy flavor. A delicious dish with veal, sliced onions, a mixture of mushrooms and carrot slices. The sauce is made with lard, rice flour (gluten-free) and white wine from Ardèche. You will find the character of green peppercorns and ground pepper which releases all its flavor and strength. How to reheat it: You can open the jar and put it in the oven for about 10 minutes at 180° or pour the contents of the jar into a frying pan to reheat it over low heat for a few moments.