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Name: Smothered Veal And Morel Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 3 tb Ice water; up to 4; Salt; 2 tb Garlic chopped; 8 c Veal or dark stock; 1 lb Small morel mushrooms;; 2 Ears fresh corn; scrapped; 1 c Beer; 2 tb Chopped fresh thyme; 2/3 c Lard; 1/2 c Flour; 2 c Flour; 1/2 c olive oil; 1 c Finely celery; 1 c Finely carrots; ; cob; 2 Bay Leaves; 3 lb Veal shoulder; cut into; 1 Egg mixed with 1 tablespoon; 1/4 c Parsley; ; pieces; 2 c Finely onions; 1 lb Fingerling potatoes;; 1 Pinches salt; Black Pepper freshly ground; Essence

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INGREDIENTS

3 tb Ice water; up to 4
Salt
2 tb Garlic ; chopped
8 c Veal or dark stock
1 lb Small morel mushrooms;
2 Ears fresh corn; scrapped
1 c Beer
2 tb Chopped fresh thyme
2/3 c Lard
1/2 c Flour
2 c Flour
1/2 c olive oil
1 c Finely celery
1 c Finely carrots
; cob
EGG WASH
2 Bay Leaves
3 lb Veal shoulder; cut into
1 Egg mixed with 1 tablespoon
1/4 c Parsley
; pieces
2 c Finely onions
1 lb Fingerling potatoes;
1 Pinches salt
Black Pepper ; freshly ground
Essence

Servings

INSTRUCTIONS

In a large stock pot, or Dutch oven, over medium heat, add the olive oil. Season the veal with salt and pepper. Season the flour with Essence. Dredge the veal in the seasoned flour, coating each side completely. When the oil is hot, brown the veal for 2 to 3 minutes on each side, or until very brown on all sides. Remove the veal and set aside. Add the onions to the pan and season with salt and pepper. Saute for 2 minutes Add the celery and carrots and continue to saute for 1 minute. Season with salt and pepper. Stir in the garlic, bay leaves, and thyme. Cook for 1 minute. Add the beer to the pan, scrapping the bottom and sides to loosen the browned particles. Add the stock. Bring the liquid up to a boil and reduce the heat to medium low. Add the veal and simmer for 2 hours. In a mixing bowl, toss the mushrooms, potatoes, corn and parsley with salt and pepper. Add to the pot and continue to cook for 1 hour or until the sauce is stew-like and the meat is tender. Preheat the oven to 350 degrees F. In a mixing bowl, combine the flour and salt Add the lard and work it in with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time. Form the dough into a smooth ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Remove the dough from the refrigerator and place on a lightly floured surface. Roll out the dough into a rectangle about 20 inches in diameter and 1/8-inch thick. Fold the dough into fourths and carefully remove the dough from the surface. Pour the stew into a large greased baking dish or pan (12 quart casserole dish). Place the dough directly over the pan. Tuck the excess dough evenly into the sides of the dough. Crimp the dough firmly. Make several small slits in the top of the dough, this will allow the steam to escape. Egg wash the dough and place on a baking sheet. Bake until the top is golden brown, about 25 to 30 minutes. Remove and cool for 5 minutes before serving. Yield: 8 to 10 servings Recipes copyright of Emeril Lagasse, 1999 Per serving: 4885 Calories (kcal); 302g Total Fat; (56% calories from fat); 229g Protein; 289g Carbohydrate; 983mg Cholesterol; 1083mg Sodium Food Exchanges: 18 Grain(Starch); 26 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 49 Fat; 0 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EMIC03 Converted by MM_Buster v2.0n.

NOTES

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Smothered Veal And Morel Pie

3 tb Ice water; up to 4
 Salt
2 tb Garlic chopped
8 c Veal or dark stock
1 lb Small morel mushrooms;
2 Ears fresh corn; scrapped
1 c Beer
2 tb Chopped fresh thyme
2/3 c Lard
1/2 c Flour
2 c Flour
1/2 c olive oil
1 c Finely celery
1 c Finely carrots
 ; cob
 EGG WASH
2 Bay Leaves
3 lb Veal shoulder; cut into
1 Egg mixed with 1 tablespoon
1/4 c Parsley
 ; pieces
2 c Finely onions
1 lb Fingerling potatoes;
1 Pinches salt
 Black Pepper freshly ground
 Essence

In a large stock pot, or Dutch oven, over medium heat, add the olive oil.  Season the veal with salt and pepper. Season the flour with Essence. Dredge  the veal in the seasoned flour, coating each side completely. When the oil  is hot, brown the veal for 2 to 3 minutes on each side, or until very brown  on all sides. Remove the veal and set aside. Add the onions to the pan and  season with salt and pepper. Saute for 2 minutes Add the celery and carrots  and continue to saute for 1 minute. Season with salt and pepper. Stir in  the garlic, bay leaves, and thyme. Cook for 1 minute. Add the beer to the  pan, scrapping the bottom and sides to loosen the browned particles. Add  the stock. Bring the liquid up to a boil and reduce the heat to medium low.  Add the veal and simmer for 2 hours. In a mixing bowl, toss the mushrooms,  potatoes, corn and parsley with salt and pepper. Add to the pot and  continue to cook for 1 hour or until the sauce is stew-like and the meat is  tender. Preheat the oven to 350 degrees F.    In a mixing bowl, combine the flour and salt Add the lard and work it in  with your hands until the mixture resembles coarse crumbs. Add the water, 1  tablespoon at a time. Form the dough into a smooth ball. Wrap the dough in  plastic wrap and refrigerate for 30 minutes. Remove the dough from the  refrigerator and place on a lightly floured surface. Roll out the dough  into a rectangle about 20 inches in diameter and 1/8-inch thick. Fold the  dough into fourths and carefully remove the dough from the surface. Pour  the stew into a large greased baking dish or pan (12 quart casserole dish).  Place the dough directly over the pan. Tuck the excess dough evenly into  the sides of the dough. Crimp the dough firmly. Make several small slits in  the top of the dough, this will allow the steam to escape. Egg wash the  dough and place on a baking sheet. Bake until the top is golden brown,  about 25 to 30 minutes. Remove and cool for 5 minutes before serving.    Yield: 8 to 10 servings    Recipes copyright of Emeril Lagasse, 1999        Per serving: 4885 Calories (kcal); 302g Total Fat; (56% calories from fat);  229g Protein; 289g Carbohydrate; 983mg Cholesterol; 1083mg Sodium Food  Exchanges: 18 Grain(Starch); 26 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 49  Fat; 0 Other Carbohydrates    Recipe by: EMERIL LIVE SHOW #EMIC03      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (3208g)
Recipe Makes: 1 servings

Calories: 3000
Calories from Fat: 1517 (51%)

Amt Per Serving		% DV

	Total Fat 168.5g	225 %
	Saturated Fat 58.2g	291 %
	Monounsaturated Fat 82g
	Polyunsanturated Fat 20g
Cholesterol 129.8mg		40 %
Sodium 4706.2mg		162 %
Potassium 909.3mg		24 %
Total Carbohydrate 308.4g		91 %
	Dietary Fiber 14.8g	59 %
	Sugars, other 293.7g
Protein 43.1g		62 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3000

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