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This document contains recipes for several dishes: 1) Blanquette of Veal is a stew made with veal, onion, herbs, stock and a cream sauce thickened with egg yolks. The veal is braised until tender then combined with the reduced sauce. 2) Grilled Marinated Lamb Chops are coated in a rosemary, olive oil, lemon and garlic marinade before grilling to medium rare. 3) Green Peppercorn Sauce is made by sweating shallots in butter with crushed peppercorns then deglazing with brandy before adding demi-glace and cream. 4) Spiced Applesauce involves cooking apples with water and

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Christaly
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26 views3 pages

Practical

This document contains recipes for several dishes: 1) Blanquette of Veal is a stew made with veal, onion, herbs, stock and a cream sauce thickened with egg yolks. The veal is braised until tender then combined with the reduced sauce. 2) Grilled Marinated Lamb Chops are coated in a rosemary, olive oil, lemon and garlic marinade before grilling to medium rare. 3) Green Peppercorn Sauce is made by sweating shallots in butter with crushed peppercorns then deglazing with brandy before adding demi-glace and cream. 4) Spiced Applesauce involves cooking apples with water and

Uploaded by

Christaly
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Blanquette of Veal

Ingredients:
● 2.4kg Veal breast,shoulder,shank
● 1 Medium onion with 2 cloves
● 1 Bouquet Garni
● 10ml Salt
● 1.2L White veal stock
Roux:
● 60g Butter
● 60g Flour
Liaison:
● 3 Egg yolks
● 250ml Heavy cream
● Lemon juice
● Nutmeg
● White pepper

Procedure:
● Cut the veal into 1‐in. (2.5‐cm) dice.
● Blanch the meat: Place in a saucepot and cover with cold water. Bring to a boil,
drain, and rinse the meat under cold water.
● Return the meat to the pot and add the onion stuck with cloves, bouquet garni, and
salt.
● Add enough stock to just cover the meat.
● Bring to a boil, skim, cover, and lower heat to a slow simmer.
● Simmer until meat is tender, about 1½ hours. Skim when necessary.
● Strain the stock into another pan. Reserve the meat and discard the onion and
bouquet garni.
● Reduce the stock to about 20 fl oz (600 mL).
● Meanwhile, prepare a white roux with the butter and flour. Beat into the stock to
make a velouté sauce and simmer until thickened and no raw flour taste remains.
● Remove the sauce from the heat. Beat the egg yolks and cream together, temper
with a little of the hot sauce, and stir into the sauce. (Strain the sauce if desired.)
● Combine the sauce and meat. Heat gently; do not boil.
● Season to taste with a few drops of lemon juice, a pinch of nutmeg and white pepper,
and more salt if needed.

Grilled Marinated Lamb Chops


Ingredients:
● 15 ml Fresh Rosemary chopped
● 100 ml Olive oil
● 15 ml Peppercorns crushed
● Juice of one whole lemon
● 1 Large clove of garlic crushed

Procedure:
● Combine ingredients. Evenly coat lamb chops and let marinade
● for at least one hour. Grill until done (medium rare) and season with salt.

Green Peppercorn Sauce


Ingredients:
● 15 ml butter
● 1 small shallot brunoise
● 10 ml green peppercorns crushed
● 10 ml green peppercorns whole
● 50 ml brandy
● 200 ml demi-glace
● 100 ml whipping cream
Procedure:
● Sweat shallots in butter, add crushed peppercorns and de-glaze with brandy.
● Add demi-glace and whole peppercorns.
● Heat to Simmer and add cream until sauce is cooked out.
● Adjust consistency and seasoning (salt) if needed.

Spiced Applesauce
Ingredients:
● Apples
● Sugar
● Lemon Juice
● Water
Procedure:
● Cut the apples into quarters and remove cores. Skins may be left on because they
will be strained out later. (Red peels will color the sauce pink.) Dice the apples
coarsely.
● Place apples in a heavy saucepan with about 2 oz (60 mL) water. Cover.
● Set the pan over low heat and cook the apples slowly until very soft. Stir
occasionally.
● Add sugar to taste. The amount needed depends on the sweetness of the apples;
sauce should be tart, not too sweet.
● Add a little lemon juice to taste.
● Pass the sauce through a food mill.
● If the sauce is too thin or watery, let simmer, uncovered, until thickened.
Pan Fried Pork Rib Chop
Ingredients:
(Marinade)
● Dijon Mustard
● Sugar
● Chili Powder
● Parsley
● Dried Sage
● Rosemary
● Thyme
● Garlic Powder
Procedure:
● Combine all ingredients and let the pork marinade for 1-2 hours

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