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Recipes

Braised Shoulder of Veal with Fresh Truffle

From Great French Chefs and Their Recipes

Preparation Time: 45 minutes
Cooking Time: 3 hours

Ingredients:
3 lb. veal shoulder
3 tablespoons peanut oil
6 cups cold water
1 bouquet garni
1 large onion, studded with a clove
4 carrots
1 leek
2 lb salsify
2 tablespoons flour
¼ cup crème fraîche
2 tablespoons butter
Salt, pepper
1 fresh truffle

Heat the peanut oil in a large flameproof casserole, add the meat, brown and season.

When the meat is browned on all sides, add 6 cups cold water. Reduce to simmer, add the bouquet garni, the onion studded with the clove, and the carrots and leek, washed and peeled. Simmer for 3 hours.

 

Pare and wash the salsify, cook until done in a pot of water mixed with the flour.

Drain and rinse the salsify, blend in a food processor with the crème fraîche and butter. Season to taste and keep warm.

Reduce the veal stock until syrupy, add 3 tablespoons butter, blend.

When the meat is spoon-tender, remove from pot, drain, and separate into 4 equal portions. Place mounds of salsify purée on each of four plates, top with a piece of veal, garnish with slices of fresh truffle. Pour the sauce over the meat just before serving.

 

 

(Updated: 10/28/08 SN)


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