| 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
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