Marengo Veal

to associate with: a side dish

Invented one evening of battle for Bonaparte by his cook in Marengo in Italy, the veal marengo became a traditional French dish that we recommend you today.

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In a microwave oven

  1. Place the open top bag in the oven on full power. Be careful, the bag is hot when it is pulled out.
  2. Enjoy.

15 minutes in a bain-marie

  1. Plunge the closed bag into simmering water for 10 minutes
  2. Run it under cold water before opening it. Be careful with the heat when opening the bag.

Cured veal 50% (veal meat (French origin) 38,5%, water, starch, stabilizer: triphosphates, salt, wheat fiber), water, tomato coulis (tomato pulp and concentrate, sunflower oil, onions, sugar, salt, basil) 5,8%, button mushrooms 5,6%, carrots, white wine, herbs, starch, tomato concentrate 1,5%, extra virgin olive oil, natural flavour, salt, pepper.

May contain traces of other cereals containing gluten, shellfish, fish, soy, milk, celery and mustard. “Cooked in France” with the additional mention “The veal is from French origin, the tomatoes, onions and mushrooms are grown in the EU”.

Energy: 379 KJ / 89 kcal
Fat: 3,4g
of which saturated fatty acids: 1,3g
Carbohydrates: 4,4g
of which sugars: 0,9g
Dietary fiber: 0,9g
Protein: 10g
Salt: 1,11g
  • Before opening, store in a dry and temperate area.
  • After opening, store in the refrigerator in a tightly closed food container and consume within 2 days.

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