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 Add veal steaks and cook until lightly browned, 3 to 4 minutes, then turn and cook for 2 minutes more. 2  Remove and keep warm. 3  Wipe skillet clean, then add butter and diced shallot. 4  Season lightly with salt and cook, stirring, until shallot is soft and beginning to color, about 3 minutes.