Flavors of MadeiraPreparation time: 15 minutes
Cooking time: About 1 hour

Making the pumpkin flans

1. cut the pumpkin into cubes;
2. place the pumpkin in a saucepan with the onion and chopped garlic; season with salt and pepper and add a touch of nutmeg;
3. cover with chicken stock and cook slowly until the liquid has evaporated;
4. purée in a blender; let cool;
5. add the whole beaten eggs and the cream;
6. pour into individual buttered ramekins or custard cups and cook in a 150° C (300° F) oven for 45 minutes.

Making the sauce

1.  
2. add the demi-glaze and cook over very low heat for 45 minutes; strain.

Preparing the roasted garlic

1.  
2. close up in a package; cook in a 200° C (400° F) oven for 15 minutes; set aside.

Cooking the veal – Presentation

1.  
2. sauté the veal medallions in clarified butter; the center should still be slightly pink;
3. pour a little sauce onto each plate;
4. arrange four medallions in the middle of each plate;
5. garnish with the pumpkin flan and roasted garlic.
   

trim the veal tenderloin; cut into medallions, allowing four per person;place the whole unpeeled garlic cloves, sprig of thyme and a drizzle of olive oil on a piece of aluminum foil;while the flans are cooking, place the wine vinegar and honey into a saucepan; cook until lightly caramelized;

Côtes du Rhône Hermitage 1995 Jean-Louis Chave