1 / Mashed celery and pear
Peel the celery and the pears. Cut them into cubes. Heat the butter in a saucepan. Add the pears and celery. Moisten with milk and cook for 15 minutes at low boil. Drain but keep the milk. Mix in the blender and add a little cooking milk to have a smooth texture. Keep a pear quarter aside for presentation.
2 / Herbal salad
Leaf the herbs and mix them together.
3 / Cooking veal
Heat a pan over high heat with a drizzle of olive oil. Add the pavé to the hot pan and brown well, then continue cooking over moderate heat for 5 minutes. Salt and pepper, rid.
4 / Dressage
Put the celery puree at the bottom of the plate, add the roasted almonds on top. Top with the meat and the herb salad and the pear wedge.