Leg Of Veal With Armagnac

Preparation:

Preparation: Flour the rump and place it in a saucepan where you have melted the oil and butter. Brown it well, over low heat, on all sides for about 10 minutes. Then add the mandarin juice, the Armagnac and a ladleful of broth. Season with salt and add the marjoram. Cover everything with aluminum foil and put in the oven at about 200 degrees for 1 hour. Once cooked, remove the aluminum foil from the saucepan and put it back on the heat, adding the chopped parsley and 1 tablespoon of white flour diluted with a little warm water. Stir for a few minutes until you obtain a soft cream, which you will pour over the sliced meat on the plate.