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.
. Place racks fat side up in a roasting pan and roast in the middle of the oven for 13â15 minutes or until the internal temperature is 130â140Â°F for medium rare. Transfer racks to a warm plate and let rest for 10 minutes while you make the sauce.