CATEGORY:

RECIPE NAME:

 Trio of Veal
* Creole Veal Stew in Cornmeal Kettles
* Sweetbread Sausage on Wilted Chicory
* Herb Crusted Veal Tournedos with Marjoram infused Veal Glace

YIELD:

PREP TIME:

Cornmeal Kettle Ingredients:
3 oz.    flour
4 oz.     cornmeal
1½oz.  lard, melted
½ tsp.  salt
1 tsp.   course black pepper
½ cup  water, warm
Reserved cornmeal

Creole Veal Stew Ingredients:
20 oz. veal breast, medium ½” diced
Kosher salt
White pepper  
Cracked black pepper
1 cup   flour
2oz.     bacon fat
8 oz.    onion, minced
4 oz.    celery minced
4 oz.    carrot, minced
8 oz.    roma tomato, concassé
2 cups white wine
2 cups tomato juice
3 cups white veal stock
Bouquet garni:
            Bay leaves
            Thyme
            Rosemary
            Parsley stems
            (Tie in cheese cloth)

Vegetable Garnish Ingredients:
4 oz.    English peas, shelled
4 oz.    turnips, small diced
10 ea. baby carrots, split
30 ea. baby gold potatoes, turneé
4 oz.    tomato, concassé
2 tbs.   chives, minced

Cornmeal Kettle Method:
Mix all ingredients in kitchen aid mixer until dough is formed. Remove and chill for two hours.  Dust board with cornmeal and roll into large thin sheet.  Divide into ten 4½-inch rounds.  Reserve scraps to make ten 3-inch rounds for lids.  Coat 5oz. soufflé dishes with nonstick spray.  Mold pastry into dishes and bake at 325 degrees for 8 minutes or until golden.  Bake 3 inch rounds for 5 minutes or until golden.  Reserve.

Creole Veal Stew Method:
Season veal, dust in flour and brown in bacon fat in cast iron skillet.  Remove.  In medium sauce pot, melt 1 tbs. bacon fat and sauté vegetables for ten minutes or until soft. Deglaze iron skillet with wine and add to vegetables.  Add juice and stock.  Bring to a simmer.  Add Bouquet garni and reserved veal and cover pot.  Bake in 300 degree oven for 2½ hours.  Strain and reduce stew sauce by half.  Add reserved vegetable garnish and veal meat to sauce.  Simmer for ten minutes.  Finish with chives and ladle stew into cornmeal kettles just before serving.

Sweetbreads Ingredients:
10 oz.  veal sweetbreads, poached and pressed
5 oz.    veal, ¼” diced
10 oz.  ground veal
10 oz.  ground pork
½ tsp.  TCM Meatcure
1 tsp     white pepper
1 tsp.    black pepper
¼ tsp.  cayenne pepper
2 tbs.   garlic, minced
4 tbs.    chives, minced
2 tbs.   oregano, minced
2 tbs.    sage, minced
4 tbs.    Italian parsley
2 oz.    ice water
1 tbs.    kosher salt

Sweetbreads Method:
Mix all ingredients except kosher salt and chill overnight.  Add salt and stuff into sausage casings.  Make ten links of sausage.  Dry in refrigerator for eight hours.  Poach sausage in simmering water for five minutes.  Remove and grill until internal temperature of 165 degrees is reached.  Reserve.

Wilted Chicory Ingredients:
1#        Chicory
2 oz.    cane vinegar
1 tbs.   honey
2 tbs.   bacon fat
2 oz.    bacon, cooked, diced
Kosher salt to taste
Course black pepper to taste

Wilted Chicory Method:
Warm vinegar, honey, bacon fat, and bacon together.  Toss in chicory and cook for 3 minutes or until wilted.  Season to taste.

Ingredients:
5 oz.    veal glace
2 sprigs marjoram
Kosher salt to taste

Method:
Simmer together for two minutes.  Remove from heat and infuse for one hour.  Strain and warm before serving.