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 2/3 cup dry white wine. 2  Preheat the oven to 400Â°. 3  Set the veal roast on a work surface, fat side up. 4  Make twelve 1-inch incisions over the top of the roast and insert a piece of butter in each hole.5  In a small bowl, combine the minced garlic with the sage, rosemary and 1/4 teaspoon each of salt and pepper. Preheat the oven to 400Â°. 2  Set the veal roast on a work surface, fat side up. 3  Make twelve 1-inch incisions over the top of the roast and insert a piece of butter in each hole.