Ingredients Jump to Instructions ↓

  1. 1/2 pound veal stew meat, cut into small pieces

  2. Salt and freshly ground black pepper

  3. 2 cups olive oil

  4. 1 bouquet garni

  5. 5 garlic cloves , peeled

  6. 2 teaspoons finely chopped fresh parsley

  7. 1 tablespoon Cognac

  8. 2 tablespoons butter

  9. 4 double-cut veal loin chops, (12 to 14 ounces each)

  10. Essence, recipe follows

  11. 4 squares of puff pastry , (about 4 by 4 inches)

  12. 1 egg mixed with

  13. 1 tablespoon water for egg wash

  14. 2 cups Hussarde Sauce, recipe follows

  15. 1 tablespoon chopped chives

  16. 2 1/2 tablespoons paprika

  17. 2 tablespoons salt

  18. 2 tablespoons garlic powder

  19. 1 tablespoon black pepper

  20. 1 tablespoon onion powder

  21. 1 tablespoon cayenne pepper

  22. 1 tablespoon dried leaf oregano

  23. 1 tablespoon dried thyme

  24. 1 tablespoon olive oil

  25. 2 tablespoons chopped shallots

  26. 1 anchovy fillet , crushed

  27. 2 teaspoons chopped garlic

  28. 1/2 cup finely chopped ham

  29. 1 teaspoon dry mustard

  30. 2 cups demi-glace

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 250 degrees F.

  2. In a oven-proof baking dish , combine the veal and 2 cups of the olive oil. Add the bouquet garni and garlic. Cover with aluminum foil. Place in the oven and cook for about 4 hours or until the meat is very tender. Remove from the oven and cool completely in the fat. Increase the oven to 400 degreesF. Drain the veal, reserving the oil and garlic.

  3. In a food processor , fitted with a metal blade, combine the veal, the reserved garlic, shallots, parsley, Cognac, butter , and 1 tablespoon of the reserved oil. Pulse until well mixed, making sure not to puree the ingredients. Season with salt and pepper. Make a 3-inch slit on the side of each veal chop. Season the veal chops inside and out with Essence. Stuff each chop with about 1/4 cup of the veal mixture.

  4. Heat 2 tablespoons of the remaining olive oil in a large skillet, over medium-high heat. Add the chops and sear for 1 to 2 minutes on each side. Remove from the pan and cool completely. Place a small slit in the center of each pastry square. Slide the pastry over the bone. Bring the ends of the dough together, shaping the dough to the chop. Trim off any excess dough and seal completely. Place the chops on a baking sheet and brush with the egg wash. Place in the oven and cook for about 15 minutes or until golden. Remove from the oven and allow to rest for 5 minutes before serving.

  5. To serve, spoon the sauce in the center of each plate, place a the veal on the sauce and garnish with chives Combine all ingredients thoroughly and store in an airtight jar or container.

  6. Yield: about 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

  7. In a saucepan , over medium heat, add the oil. When the oil is hot, add the shallots, anchovy and garlic. Saute for 1 minute. Add the ham and mustard. Continue to saute for 1 minute. Add the demi-glace. Bring the liquid to a boil, reduce the heat to medium-low and simmer for 4 minutes. Remove from the heat and serve.


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