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Veal Crépinettes with Potato Cakes and Bean-Cassoulet Recipe
Veal Crépinettes with Potato Cakes and Bean-Cassoulet
Andreas Mayer,Restaurant Mayer's, Autriche
Andreas Mayer,Restaurant Mayer's, Autriche
Flavors of Austria
Difficulty: Average
For 4 servings

Potato cakes
- 400 g (14 oz.) potatoes
- Thyme, cumin
- 60 g (2 oz.) butter
- 100 g (3.5 oz.) crème fraîche
- 5 egg yolks + 5 egg whites
- salt and freshly ground pepper
- nutmeg, Parmesan

Veal crépinettes
- 600 g 21 oz.) veal backs with bone (8 medallions with a bone)
- 300 g (10.5 oz.) turkey without fat (or lean minced turkey)
- 200 g (7 oz.) whipped cream
- Thyme, salt, freshly ground white pepper
- parsley
- 4 Tbsp. reduced Madeira
- 4 Tbsp. reduced Port Wine

Bean cassoulet
- 120 g (4. 2 oz.) green beans, cooked, and cut into pieces
- 120 g (4.2 oz.) black beans, cooked
- 120 g (4.2 oz.) red kidney beans, cooked
- 2 Tbsp. butter
- Salt, freshly ground pepper

Veal sauce
- 250 ml (1 cup) Madeira
- 1 Tbsp. butter
- 2 Tbsp. shallots, diced
- 250 ml (1 cup) veal stock (Andy Mayer's Veal Stock or homemade)
- 2 garlic cloves, crushed
- rosemary
- 4 Tbsp. cold butter, diced
- Salt, freshly ground pepper

- 2 potatoes, medium size
- Oil for frying
- Few thyme twigs

Potato cakes

  1. Add the potatoes to salted water with the thyme and cumin and bring to a boil. Cook until potatoes are tender and strain.
  2. Pass the potatoes through a ricer or food mill and let sit for approximately 10 minutes.
  3. In a large bowl, mix the crème fraîche with the butter and the egg yolks. Add the potatoes.
  4. Beat the egg whites and then add to the crème fraîche mixture. Season the mixture with salt, pepper, and nutmeg.
  5. Butter a 4-cm (1.5 inch) deep metal baking sheet and cover with a 0.5 cm (0.2 inch) layer of the potato mixture and place under a salamander (or broiler) until golden brown.
  6. Add another 0.5 cm layer of the potato mixture and place under a salamander until golden brown. Repeat and sprinkle the last layer with the Parmesan and place under the salamander until golden brown.
  7. Let cool and cut into desired form and shape. Just before serving, place in a pre-heated oven to heat and then briefly under the salamander.

Veal Crépinettes

  1. Grind the turkey with the cream and wine; season to taste with the spices.
  2. Season the veal chops on both sides with pepper and sear quickly.
  3. Add the meat drippings to the ground turkey mixture and place a layer of the mixture on the chops, and smooth the mixture with the back of a wet spoon.
  4. Roast in an oven for approximately 10 minutes.

Bean Cassoulet

  1. Mix the beans with the butter ; salt and pepper.

Veal Sauce

  1. Sauté the shallots in the butter with the Madeira, and reduce by half.
  2. Add the veal stock and simmer to reduce by half.
  3. Add the rosemary and garlic and let rest for 10 minutes.
  4. Pass through a sieve, and then add the cold butter, and season to taste.


  1. Slice the potatoes on a mandolin into thin disks. Dry with a kitchen towel and deep-fry in oil until golden brown.
  2. Fry the thyme in the same oil.


  1. Place 2 chops on the plate, crossed, with the bone facing up on a line of sauce.
  2. In front, place the bean cassoulet on another line of sauce.
  3. Behind, pile the garnish like a bush.
  4. Serve the potato cake separately.
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