Poached Fillet of Veal
Lay kitchen string lengthwise under a 180-gram (approximately 6-ounce) fillet. Wrap the string around the veal, hold it with your thumb, wrap again, and pull through the loop until well tied. Knot the ends.
Hang the meat parcel from the string suspended from a cooking utensil that rests on top of a pot of broth. The meat should be covered by the broth to poach, but hang above the bottom of the pot.Tying the meat holds it together and helps it stay juicy.