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Milk-Fed Veal Chop with Roasted and Grilled Lettuces Recipe
Milk-Fed Veal Chop with Roasted and Grilled Lettuces
Alain Ducasse - anc. Essex House, New-York
Alain Ducasse - anc. Essex House, New-York
Total time: more than 2 hours

Prep. time: 30 minutes + 2 hours waiting time
Cooking time: About 2 hours

Difficulty: Requires a certain dexterity
For 4 servings

- 4 veal chops, 400 g / 14 oz. each
- 300 ml (1 1/4 cups) white veal stock
- 12 new pearl onions
- 8 cloves of new garlic, unpeeled
- 80 g (1/3 cup) butter
- 50 ml (3 tbsp.) olive oil for cooking

- 150 ml (10 tbsp.) veal jus
- 800 g (1 lb. 12 oz.) Potatoes
- 50 ml (3 tbsp.) olive oil for cooking
- 100 g (6 tbsp.) butter
- 300 ml (1 1/4 cup) chicken stock
- 50 g (2 oz.) heavy cream
- 4 young heads of lettuce
- 2 small radicchio
- 2 heads of Romaine lettuce
- 2 heads of red leaf lettuce
- 50 g (2 oz.) carrot
- 50 g (2 oz.) white onion
- 50 g (2 oz.) celery
- 80 g (3 oz.) white mushrooms, cleaned
- 50 g (2 oz.) bacon
- 2 liters (8 cups) white chicken stock
- Balsamic vinegar
- Olive oil for seasoning
- Fleur de sel

Preparing and cooking the veal chops

  1. Trim the veal chops, remove all meat from the top 4-5 cm (2") of the bones and scrape clean. Trim the edges of the chops if necessary, being careful not to remove all the fat since it flavors the meat as it cooks. Tie the chops with two rounds of string.
  2. Begin cooking in a cast iron Dutch oven by browning the chops on all sides in olive oil. Half-way through the cooking, add the veal trimmings, butter, new onions and garlic and finish cooking over low heat.
  3. Let the meat rest in a warm place and remove some of the fat from the pan.
  4. Deglaze with the white stock, reduce until the liquid has evaporated, detaching all the browned juices from the bottom, then add the veal stock and simmer over very low heat for 40 minutes. At the end of the cooking time, strain the liquid, reserving the onions and garlic.
  1. Peel the potatoes, slice them and even out the edges with a knife.
  2. Brown the potatoes in a sauté pan with a little olive oil, then braise in the oven with 200 ml (3/4 cup) chicken stock and 50 g (3 tbsp.) butter, basting frequently. Once you remove them from the oven, spread the cream over them and glaze them under a broiler or salamander.
  3. Remove the earthy ends of the lettuces, place them into a sink filled with cold water and rinse several times; dry on a towel.
  4. Cut the romaine into thick slices, blanch in boiling water, drain and grill with a little olive oil. Season with fleur de sel and freshly ground pepper.
  5. Cut the red leaf lettuces in half, cook them briefly in olive oil and season.
  6. Immerse the leaf lettuce for 1 minute in boiling white stock, then drain.
  7. Cut the carrot, onion, celery and mushroom into small dice. Sweat these vegetables in a sauté pan in a little olive oil, add the bacon, arrange the lettuces on top and pour in 100 ml (6 tbsp.) chicken stock. Add 50 g (3 tbsp.) butter and braise in the oven, basting the lettuces and vegetables with the cooking liquid so as to glaze them.
  8. Slice the radicchio, season with balsamic vinegar, olive oil, salt and freshly ground pepper. Arrange the lettuces attractively on plates, add the diced vegetables and veal chops and surround with a ribbon of veal jus. Serve the potatoes separately in a small pan.
More recipe ideas

Adapted from "Le Grand Livre de Cuisine d'Alain Ducasse"
Photo © Didier Loire

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