LCB Notes
My personal notes from the LCB Cuisine course; just meant for me and probably won;t make sense to anyone else.A link back to Will's Eats.
Sunday, August 07, 2005
#11 Paupiettes de Veau Bourgeoise : Stuffed Veal Rolls with Glazed Vegetables
- mushroom cap heads, white only, slicing across top (maybe 2 slices per)
- bruinoise shallots, garlic, shroom tops, ham
- cook ém
- grind meats
- add vegs to stuffing, mix
- add cream, crumbs, mix
- armagnac, mix
- beat veal bien & thin ('tween plastics)
- wash fatback a bit
- strips, belts +/- 3cm (to go around rolls end to end
- Spoon onto veal, roll (cut off excess, do not overlap veal excessively [feels tough])
- Close w/ lard over end to end
- Tie both ways - not too tight; just to hold
- season sel ppr <- before flour (to allow to penetrate veal)
- flour a bit <- promotes color for veal
- pan, oil then btr in, brown em (the veal will, the fat wont)
- remove meat, degrease pan (pour off), mirepoix in
- garlic, trimmings
- veal on to of vegs
- (just) boil arnagnac, flambe
- add veal stock to 1/2 way
- & mushroom debris
- tomatoes deseeded (mayne copped); tom paste
- season, simmer
- turn veal
- into hot oven
- small pan, lid not fitted
- to 75-70 or 72 degrees
- remove; destring
- chinoise w/ fine sieve; press for some veg purée
- heat sauce - even boil - - skim
- deglaze onion pan too & back into sauce
- reduce sauce to thicker than you think
toss veal in sauce to reheat at last moment
posted by willson @ 10:46 
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