Recipe courtesy of Jamaica Palace Hotel
The Veal Thing
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1115
- Total Fat
- 69
- Saturated Fat
- 25
- Carbohydrates
- 54
- Dietary Fiber
- 4
- Sugar
- 4
- Protein
- 50
- Cholesterol
- 213
- Sodium
- 739
- Total: 1 hr 15 min
- Prep: 15 min
- Cook: 1 hr
Ingredients
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
Directions
- 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.