Name: Veal with Leek And Roquefort Sauce
Ingredients: 3 tb Unsalted butter; 2 1/2 lb Leeks; (white and pale; ; green parts only),; ; halved lengthwise,; ; sliced into; ; 1/2-inch pieces; ; (about 6 cups); 1 tb Sugar; 1 ts Dried thyme; crumbled; Salt and freshly ground white pepper; 2 1/2 c Chicken stock or canned low-salt broth; boiled until; ; reduced to 1/2 cup; 8 1 inch thick veal loin chops; (about 8 ounces; ; each), fat and; ; sinewtrimmed; Dried thyme; crumbled; Freshly ground pepper; 3 tb Unsalted butter; 1/4 c Brandy; 1/4 c Whipping cream; 6 tb Unsalted butter; cut into 6 pieces,; ; room temperature; 1 1/2 oz Roquefort cheese; crumbled (about 1/2; ; cup); Salt and freshly ground white pepper

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		May 1990	1	servings

INGREDIENTS

3	tb	Unsalted butter
2 1/2	lb	Leeks; (white and pale
		; green parts only),
		; halved lengthwise,
		; sliced into
		; 1/2-inch pieces
		; (about 6 cups)
1	tb	Sugar
1	ts	Dried thyme; crumbled
		Salt and freshly ground white pepper
2 1/2	c	Chicken stock or canned low-salt broth; boiled until
		; reduced to 1/2 cup
8		1 inch thick veal loin chops; (about 8 ounces
		; each), fat and
		; sinewtrimmed
		Dried thyme; crumbled
		Freshly ground pepper
3	tb	Unsalted butter
1/4	c	Brandy
1/4	c	Whipping cream
6	tb	Unsalted butter; cut into 6 pieces,
		; room temperature
1 1/2	oz	Roquefort cheese; crumbled (about 1/2
		; cup)
		Salt and freshly ground white pepper

INSTRUCTIONS

SAUCE
VEAL
For sauce: melt butter in heavy large skillet over medium heat. Add leeks,
sugar and thyme. Season with salt and pepper. Cook until liquid evaporates
and leeks begin to soften, stirring occasionally, about 10 minutes; do not
brown. Transfer all but 1 cup leek mixture to bowl and reserve for garnish.
Stir remaining leeks, reduce heat to low and cover. Cook until leeks are
very soft and lightly caramelized, stirring occasionally, about 20 minutes.
Puree caramelized leeks and stock in blender until smooth. (Can be prepared
1 day ahead. Cover reserved leeks and sauce separately and refrigerate.)
For veal: Preheat broiler. Season veal with thyme and pepper. Melt 3
tablespoons butter in heavy large skillet over medium heat. Add veal and
cook until just pink inside, about 4 minutes per side. Transfer to plate
and cover to keep warm. Add brandy to skillet and cook until liquid is
almost evaporated, scraping up any browned bits. Add cream and leek sauce
and bring to simmer. Whisk in 6 tablespoons butter 1 piece at a time. Add
cheese and any accumulated meat juices and whisk until smooth. Season with
salt and pepper. Divide sauce among broilerproof plates. Top with veal and
sprinkle reserved leeks over. Broil until leeks are heated through, about 1
minute.
Serves 8.
Bon Appetit May 1990
Converted by MC_Buster.
NOTES : In this elegant entree, the leeks mellow to lend a bit of sweetness
to the sauce.
Converted by MM_Buster v2.0l.

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