Name: Stuffed Veal Chops En Croute
Ingredients: 1/2 lb Veal stew meat; cut small pieces; Salt; to taste; Freshly-ground black pepper; to taste; 2 c Olive oil; 1 Bouquet garni; 5 Garlic cloves; peeled; 2 tb Chopped shallots; 2 ts Finely-chopped fresh parsley; 1 tb Cognac; 2 tb Butter; 4 Double-cut veal loin chops ; (12 to 14 oz; Ea); Bayou Blast; see * Note; 4 Puff pastry squares; 4" by 4"; 1 Egg; mixed with; 1 tb Water; for egg wash; 2 c Creamed potatoes; 2 c Hussarde sauce; 1 tb Chopped chives

Theology: 1. What do you believe about...everything? 2. [What is your view on] various biblical doctrines. 3. Discover how you form your views. What is the reasoning-believing process? 4. How do you handle the Bible? Worship and Devotion: 1. How important is corporate worship? Other participation in church life? 2. How important is it to be part of a small accountability/support group? 3. What is the importance of music in life and worship? 4. What are your daily personal devotional practices? Prayer, reading, meditation, memorization. 5. What would our family devotions look like? Who leads out in this? 6. Are we doing this now in an appropriate way: praying together about our lives and future, reading the Bible together? Husband and Wife: 1. What is the meaning of headship and submission in the Bible and in our marriage? 2. What are expectations about situations where one of you might be alone with someone of the opposite sex? 3. How are tasks shared in the home: cleaning, cooking, washing dishes, yard work, car upkeep, repairs, shopping for food, and household stuff? 4. What are the expectations for togetherness? 5. What is an ideal non-special evening? 6. How do you understand who and how often sex is initiated? 7. Who does the checkbook – or are there two? Children: 1. If and when, should we have children? Why? 2. How many? 3. How far apart? 4. Would we consider adoption? 5. What are the standards of behavior? 6. What are the appropriate ways to discipline them? How many strikes before they’re...whatever? 7. What are the expectations of time spent with them and when they go to bed? 8. What signs of affection will you show them? 9. What about school? Home school? Christian school? Public school? Lifestyle: 1. Own a home or not? Why? 2. What kind of neighborhood? Why? 3. How many cars? New? Used? 4. View of money in general. How much to the church? 5. How do you make money decisions? 6. Where will you buy clothes: Department store? Thrift store? In between? Why? Entertainment: 1. How much money should we spend on entertainment? 2. How often should we eat out? Where? 3. What kind of vacations are appropriate and helpful for us? 4. How many toys? Snowmobile, boat, cabin? 5. Should we have a television? Where? What is fitting to watch? How much? 6. What are the criteria for movies and theater? What will our guidelines be for the kids? Conflict: 1. What makes you angry? 2. How do you handle your frustration or anger? 3. Who should bring up an issue that is bothersome? 4. What if we disagree both about what should be done, and whether it is serious? 5. Will we go to bed angry at each other? 6. What is our view of getting help from friends or counselors? Work: 1. Who is the main breadwinner? 2. Should the wife work outside the home? Before kids? With kids at home? After kids? 3. What are your views of daycare for children? 4. What determines where you will locate? Job? Whose job? Church? Family? Friends: 1. Is it good to do things with friends but without spouse? 2. What will you do if one of you really likes to hang out with so and so and the other doesn’t? Health and Sickness: 1. Do you have, or have you had any, sicknesses or physical problems that could affect our relationship? (Allergies, cancer, eating disorders, venereal disease, etc.) 2. Do you believe in divine healing and how would prayer relate to medical attention? 3. How do you think about exercise and healthy eating? 4. Do you have any habits that adversely affect health?

John Piper

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Dairy		Emlive07	4	servings

INGREDIENTS

1/2	lb	Veal stew meat; cut small pieces
		Salt; to taste
		Freshly-ground black pepper; to taste
2	c	Olive oil
1		Bouquet garni
5		Garlic cloves; peeled
2	tb	Chopped shallots
2	ts	Finely-chopped fresh parsley
1	tb	Cognac
2	tb	Butter
4		Double-cut veal loin chops ; (12 to 14 oz
		Ea)
		Bayou Blast; see * Note
4		Puff pastry squares; 4" by 4"
1		Egg; mixed with
1	tb	Water; for egg wash
2	c	Creamed potatoes
2	c	Hussarde sauce
1	tb	Chopped chives

INSTRUCTIONS

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is
included in this collection.
Preheat the oven to 250 degrees. 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    degrees. Drain the veal, reserving the oil and garlic. 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 Bayou Blast. Stuff each
chop with about 1/4 cup of the veal mixture. 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. To serve,
spoon the sauce in the center of each plate. Place a spoonful of the
potatoes in the center of each plate. Lay each chop against the potatoes.
Garnish with chives. This recipe yields 4 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B68 broadcast 10-22-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
10-24-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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