The Veal Thing

The dough was intended to look like a turtle shell, the meat originally called for in this dish.

Total Time:
1 hr 15 min
15 min
1 hr

4 servings

  • 1 1/2 pounds veal tenderloin, trimmed, halved, and cut into 1-inch cubes
  • 2 cups veal stock
  • 3 tablespoons salted butter
  • 3 tablespoons flour, sifted, plus more for dusting
  • 8 ounces white wine
  • 4 ounces mushrooms, halved or quartered depending on size
  • 1/8 cup clarified butter
  • 1 (13-ounce) package puff pastry, defrosted in refrigerator
  • 1 egg yolk, beaten
  • 1/4 cup brandy
  • 4 ounces pimento
  • 1/4 cup whipped cream
  • 3 ounces tiny shrimp
  • 1 tablespoon finely chopped parsley
  • 2 black truffles, washed, dried, and finely chopped
  • Heat roasting pan over medium heat. When hot, add veal and cover with stock. Poach, stirring and skimming occasionally.

  • Meanwhile, melt salted butter in a saucepan over low heat. Stir in 3 tablespoons flour. Increase heat and cook roux for 3 minutes, stirring constantly. Remove from heat and gradually add wine and 1 cup of the veal liquid. Blend well and pour over veal.

  • In a small pan, cook mushrooms in clarified butter over low heat. Add to veal. Heat veal until boiling, then reduce heat to medium and cook for 18 minutes.

  • Preheat oven to 425 degrees F. Roll out puff pastry on lightly floured board to 1/8-inch thickness. Grease the underside of an upturned, medium ovenproof bowl. Drape dough over bowl and press down to smooth creases. Trim off excess dough and make criss-cross cuts lightly over pastry surface, careful not to cut through. Brush with egg yolk. Place on baking sheet and bake for 20 minutes.

  • Add brandy and pimento to cooked veal. Carefully blend in cream, then the shrimp. Add parsley and truffles just before serving.

  • To serve, pour onto platter and cover with pastry dome.

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