Thursday, November 13, 2008

Because you can never have enough veal

This day Chef put us on time limits. He had each table turn in the plated dish by a certain time. This worked out really well - we weren't all scrambling at the stoves or for the ingredients at the same time. I wasn't due until the last group, so I worked on the other dishes first.

Potage aux Poireaux et Pommes de Terre
In a small saucepan, melt the butter and leeks until soft - do not brown leeks. Then add mirepoix and salt. Add potatoes, stock, and water and bring to a boil. Reduce the heat and simmer until the vegetables are tender, about 20 minutes. Pass through a food mill, then add cream to adjust the consistency. Do not boil - the cream will curdle.
As you can see, I broke the cream. Whoops. But mmm chives.

Escalopes de Veau a la Viennoise - scallops in the style of Vienna
Pound veal into thin medellions, about 1/4 inch thick, season. Use SBP (standard breading procedure) to bread cutlets. Heat oil in pan, then fry cutlets, then remove and keep warm. Discard oil, and add butter to pan off heat. Add lemon juice and reduce. Pour over veal and decorate with the classic Viennoise garnish: anchovies, chopped simmered in shell egg, capers, and lemon supreme.
Veau Cordon Bleu with Broccoli a l'Anglaise and Sauce Tomate
Pound veal to 1/4 inch thickness, season. Place the slice of ham on one escalope and then lay the cheese on the ham. Leave an open ring around at edge so it can seal. Place the second escalope on top to form "sandwich." press down to ensure the layers are stuck together, season. Use SBP to bread the veal making sure it is evenly coated and sealed tightly. Brown both sides in oil.
Sauce Tomate:
Heat diced salt pork to render fat, remove pork, then add mirepoix and saute to get a little color. Add the tomato paste and pincer, add flour to make a roux. Deglaze with white wine and let alcohol evaporate. Add tomato puree and stock and bring to a simmer. Add herbs (bay leaf, thyme, rosemary) and peppercorns and hold at a very low simmer for about 30-45 mins, Pass through food mill thren strain througha fine chinois; adjust seasoning.
Blanch broccoli.
Um, yeah, mine is raw on one side. Whoops. The cheese is supposed to melt when cut into. Clearly, mine is still solid. Ha.
Lessons Learned:
Standard Breading Procedure: what we've previously called 3-step breading. Flour. Egg wash. Bread crumbs.

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