INGREDIENTS

INSTRUCTIONS

Season the veal and salt and pepper, spread the mustard over the top and
sides, and cover the veal with the fatback. Arrange the veal, the garlic,
and the shallot in a roasting pan just large enough to hold them, add the
wine, and roast the veal in the middle of a preheated 325F. oven, basting
every 15 minutes, for 1 hour. Discard the fatback and roast the veal for 15
to 20 minutes more, or until it registers 150F. on a meat thermometer.
Transfer the veal to a cutting board and let it stand, covered loosely with
foil, for 15 minutes. Transfer the garlic and the shallots with a slotted
spoon to a bowl, toss them with 2 teaspoons of the chopped tarragon, and
keep them warm, covered with foil.
While the veal is standing, skim the fat from the pan juices, add the
water, and deglaze the pan over high heat, scraping up the brown bits,
until the mixture is reduced by half. Strain the mixture through a fine
sieve into a bowl and season the gravy with salt and pepper. Cut the veal
into 1/2-inch-thick slices, arrange the slices on a platter, and scatter
the garlic and the shallots around them. Nap the veal with some of the
gravy, sprinkle it with the remaining 1 teaspoon chopped tarragon, and
garnish the platter with the tarragon strips. Serve the remaining gravy
separately.
Serves 6.
Gourmet June 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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