glucose, fructose, sucrose. I believe glucose, galactose, and fructose are the three most common.
The Veal. Preheat the oven 400 degrees. Heat the oil in a roasting pan set over medium high heat. Season the veal with salt, pepper, and herbes de Provence. When the oil is almost smoking, reduce the heat slightly, add the veal and sear on all sides for 1 to 2 minutes or until browned. Roast the veal, turning occasionally, for about 35 minutes, or until the internal temperature reads 120 degrees (for medium rare) on an instant thermometer.
1 Turn heat to high, add peppercorns and cook for 1 minute. 2  Add stock and simmer until reduced by nearly half, 2 to 3 minutes. 3  Add creme crÃ¨me fraiche fraÃ®che and brandy and stir. 4  To incorporate return veal to pan and continue simmering until sauce thickens, a bit about 2. 5  Minutes more distribute steaks among 4.  warmed plates