Stuffed Veal Chops En Croute
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INGREDIENTS
- 2 tb Chopped shallots
- 1 tb Cognac
- 2 ts Finely-chopped fresh parsley
- 2 c Creamed potatoes
- 2 tb Butter
- 1 Egg; mixed with
- 1 tb Water; for egg wash
- 2 c olive oil
- 1 Bouquet garni
- ; (12 to 14 oz
- 2 c Hussarde sauce
- 1/2 lb Veal stew meat; cut small
- Salt ; to taste
- 1 tb Chives ; Chopped
- Bayou Blast; see * Note
- 4 Double-cut veal loin chops
- Black Pepper ; freshly ground
- 4 Puff pastry squares; 4" by
- Ea)
- 5 Garlic ; peeled
INSTRUCTIONS
* Note: See the "Bayou Blast - {Emerils Creole Seasoning}" recipe which is included in this collection. Preheat the oven to 250 degrees. In a oven-proof baking dish, combine the veal and 2 cups of the olive oil. Add the bouquet garni and garlic. Cover with aluminum foil. Place in the oven and cook for about 4 hours or until the meat is very tender. Remove from the oven and cool completely in the fat. Increase the oven to 400 degrees. Drain the veal, reserving the oil and garlic. In a food processor, fitted with a metal blade, combine the veal, the reserved garlic, shallots, parsley, Cognac, butter and 1 tablespoon of the reserved oil. Pulse until well mixed, making sure not to puree the ingredients. Season with salt and pepper. Make a 3-inch slit on the side of each veal chop. Season the veal chops inside and out with Bayou Blast. Stuff each chop with about 1/4 cup of the veal mixture. Heat 2 tablespoons of the remaining olive oil in a large skillet, over medium-high heat. Add the chops and sear for 1 to 2 minutes on each side. Remove from the pan and cool completely. Place a small slit in the center of each pastry square. Slide the pastry over the bone. Bring the ends of the dough together, shaping the dough to the chop. Trim off any excess dough and seal completely. Place the chops on a baking sheet and brush with the egg wash. Place in the oven and cook for about 15 minutes or until golden. Remove from the oven and allow to rest for 5 minutes before serving. To serve, spoon the sauce in the center of each plate. Place a spoonful of the potatoes in the center of each plate. Lay each chop against the potatoes. Garnish with chives. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B68 broadcast 10-22-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 10-24-1998 Recipe by: Emeril Lagasse
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (106g) | ||
| Recipe Makes: 4 servings | ||
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| Calories: 309 | ||
| Calories from Fat: 295 (95%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 32.8g | 44 % | |
| Saturated Fat 7.4g | 37 % | |
| Monounsaturated Fat 21.2g | ||
| Polyunsanturated Fat 3.1g | ||
| Cholesterol 15.3mg | 5 % | |
| Sodium 43mg | 1 % | |
| Potassium 46.1mg | 1 % | |
| Total Carbohydrate 2.6g | 1 % | |
| Dietary Fiber 0.2g | 1 % | |
| Sugars, other 2.4g | ||
| Protein 0.6g | 1 % | |
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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: 309
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