Veal ho with pictures

Principles of Handling & Cooking Veal Course Objectives In this course you will learn: 

To identify the primal, subprimal and fabricated cuts of veal

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How to perform basic butchering procedures

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Nutritional value of veal

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How to prepare veal for cooking

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How to apply various cooking methods to common cuts of veal

Although veal may not be as popular as beef, it is versatile and easy to cook and adds variety to menus. Veal is much more delicately flavored than beef, with a finer texture and lighter color. Its flavor blends well with a variety of sauces and other ingredients without overpowering them.

Veal can be cooked by almost any dry-heat, moist-heat or combination cooking method.

Because veal carcasses are relatively small, they are sometimes purchased as primal cuts for further fabrication. Prefabricated products are readily available. But performing some basic fabrication procedures in the kitchen saves money and allows chefs to cut the meat to their exact specifications. Each primal and subprimal cut has its own distinct characteristics.

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Introduction Veal is the meat of young, usually male, calves that are by-products of the dairy industry. Dairy cows must calve before they begin to give milk.

Calves that aren't used in the dairy herds are used in today's veal industry.

Although veal may come from any calf under the age of nine months, most comes from calves slaughtered when they are 8 to 16 weeks old.

Veal is lighter in color than beef, has a more delicate flavor and is generally more tender. Young veal has a firm texture, light pink color and very little fat. As soon as a calf starts eating solid food, the iron in the food begins to turn the young animal's meat red.

Meat from calves slaughtered when they are older than five months is called calf. It tends to be a deeper red, with some marbling and external fat.

Veal's mild flavor and low fat content makes it a popular meat, especially among those looking for an alternative to beef. Its delicate flavor is complemented by both classic and modern sauces.

Primal and Subprimal Cuts of Veal After slaughter, the calf carcass can be split down the backbone into two bilateral halves or, more typically, cut along the natural curvature between the 11th and 12th ribs into a foresaddle (front portion) and a hindsaddle (rear portion).

The veal carcass yields five primal cuts: three from the foresaddle (the shoulder, foreshank and breast, and rib), and two from the hindsaddle (the loin and leg). The veal shoulder, rib and loin primals contain both bilateral portions; that is, a veal loin contains both sides of the animal's loin.

A veal carcass weighs in a range of 27 to 110 kg.

With all meats, it is important to know the location of bones when cutting or working with veal. This makes meat fabrication and carving easier and aids in identifying cuts.

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The skeleton structure of a calf

The primal cuts of veal

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Veal (Light Veal) Veal Carcase Veal Carcase includes all parts of the body skeletal musculature and bone, extending to and including the hock joint (tarsus) and knee joint (carpus), all cervical vertebrae and up to five coccygeal vertebrae.

Carcase trim must comply with all government hygiene regulations that passes a carcase fit for human consumption.

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Foresaddle

 Shoulder  Foreshank and breast  Rib

Shoulder Similar to the beef shoulder or chuck, the veal shoulder accounts for 21 percent of the carcass weight. It contains four rib bones (as opposed to five in the beef chuck) and portions of the backbone, blade and arm bones.

The backbone, blade and arm bones are sometimes removed and the meat roasted or stuffed and roasted.

Although shoulder chops and steaks can be fabricated, they are inferior to the chops cut from more tender areas such as the loin or rib.

Often the shoulder meat is ground or cubed for stew. Because of the relatively large amount of connective tissue it contains, meat from the shoulder is best braised or stewed.

Foreshank and Breast The foreshank and breast are located beneath the shoulder and rib sections on the front half of the carcass. They are considered one primal cut. Combined, they account for approximately 16 percent of the carcass weight. This primal contains rib bones and rib cartilage, breast bones and shank bones.

Because the calf is slaughtered young, many of the breast bones are cartilaginous rather than bony. This cartilage, as well as the ample fat and connective tissue also present in the breast, breaks down during long moist cooking, thus making the flavorful breast a good choice for braising.

Veal breast can also be cubed for stews such as veal fricassee and veal blanquette, rolled and stuffed, or trimmed and ground.

The foreshank is also very flavorful but tough. It can be braised whole or sliced perpendicular to the shank bone and braised to produce osso buco.

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Rib

The double rib, also known as a veal hotel rack, is a very tender, relatively small cut accounting for approximately 9 percent of the carcass weight. It is very popular and very expensive.

The double rack consists of two racks, each with seven rib bones and a portion of the backbone. Veal racks can be roasted either whole or split into two sides. Veal racks can be boned out; each side produces a veal rib eye and a small piece of tenderloin known as the short tenderloin, both of which make excellent roasts.

More often, veal racks are trimmed and cut into chops, which can also be bone- in or boneless, to be grilled, sautéed or braised.

Hindsaddle  Loin  Leg

Loin

Veal Loin

Loin Chops

Boneless Strip Loin

The veal loin is posterior to the primal rib, contains two ribs (numbers 12 and 13) and accounts for approximately 10 percent of the carcass weight.

The loin consists of the loin eye muscle on top of the rib bones and the tenderloin under them.

The veal loin eye is very tender, and the tenderloin is, without a doubt, the most tender cut of veal.

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If the primal veal loin is separated from the primal leg before the tenderloin is removed, the tenderloin will be cut into two pieces. The small portion (short tenderloin) remains in the primal loin, and the large portion (butt tenderloin) remains in the sirloin portion of the primal leg.

The tenderloin is sometimes removed and cut into medallions.

The veal loin is often cut into chops, bone-in or boneless. It is usually cooked using dry-heat methods such as broiling, grilling, roasting or sautĂŠing.

Leg

Veal Leg

Top Round

Hindshank for Osso Buco

The primal veal leg consists of both the sirloin and the leg. Together, they account for approximately 42 percent of the carcass weight. The primal leg is separated from the loin by a cut perpendicular to the backbone immediately anterior to the hip bone, and it contains portions of the backbone, tail bone, hip bone, aitch bone, round bone and hind shank.

Although it is tender enough to be roasted whole, the veal leg is typically fabricated into cutlets and scallops. To fabricate these cuts, the leg is first broken down into its major muscles: the top round, eye round, knuckle, sirloin, bottom round (which includes the sirloin) and bottom tenderloin.

Each of these muscles can be reduced to scallops by trimming all fat and visible connective tissue and slicing against the grain to the desired thickness. The scallops then should be pounded carefully to tenderize them further and to prevent them from curling when cooked.

The hindshank is somewhat meatier than the foreshank; but both are prepared and cooked in the same manner.

Because the veal carcass is small enough to be handled easily, it is sometimes purchased in forms larger than the primal cuts described earlier.

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Depending on employee skill, available equipment and storage space and an ability to utilize fully all the cuts and trimmings that fabricating meat produces, a chef may want to purchase veal in one of the following forms:  Foresaddle: The anterior (front) portion of the carcass after it is severed from the hindsaddle by a cut following the natural curvature between the 11th and 12th ribs: It contains the primal shoulder, foreshank and breast, and rib.  Hindsaddle: The posterior portion of the carcass after it is severed from the foresaddle. It contains the primal loin and leg.  Back: The trimmed rib and loin sections in one piece. The back is particularly useful when producing large quantities of veal chops.  Veal side: One bilateral half of the carcass, produced by cutting lengthwise through the backbone.

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Special Supplement Veal Cuts Source: Handbook of Australian Meat, 7th Edition

Light Veal Cuts Leg Long Cut

Leg Long Cut is prepared from a Side and is removed by a cut through the 6th lumbar vertebra to a point just clear of the hip bone. The Leg is further prepared by the removal of bones, cartilage and exposed tendons.

Points requiring specification: Butt tenderloin removed. Flank removed. Shank removed.

Leg Set

Alternative description: HIND SET Leg Set is prepared from a Leg Long Cut by the removal of individual primals. Topside, Silverside, Knuckle and the optional inclusion of the Rump. Variations to the preparation of these primals can be used where specified.

Points requiring specification: Variation to primals: Thick Flank, Outside, Outside Flat/Eye Round, DRump Rump option retained. , • Primals denuded.

Alternative description: Hind Set can consist of 2 primals of each type of cut: Topside, Silverside, Knuckle and the optional inclusion of the Rump. Variations to the preparation of these primals can be used where specified.

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Tenderloin

Tenderloin is prepared from the Side by removing the muscles in one piece from the ventral surface of the lumbar vertebrae and lateral surface of the ilium. The side strap (M. psoas minor) remains attached.

Points requiring specification: Side strap (M. psoas minor) removed. Silver skin removed.

Trunk

Trunk packs are prepared from a Carcase by the removal of the Leg Long Cut and by the removal of all bones, cartilage, exposed tendons, ligamentum nuchae and lymph nodes. Trunk packs do not have to contain any of the primals listed in group A. Group A. Shank, Neck, Backstrap, Tenderloin.

Points requiring specification Intercostals removed. Diaphragm removed.

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Backstrap

Backstrap is prepared from a Side and consists of the eye muscle (M. longissimus dorsi) lying along the spinous processes and transverse processes of the lumbar, thoracic and cervical vertebrae. Backstrap comprises of the portion commencing from the 4th cervical vertebra to the hip bone and can be prepared at variable lengths when specified between buyer and seller.

Points requiring specification Silver skin removed. Alternative length to be agreed between buyer and seller.

Bone-in Veal Shin / Shank

Shin/Shank is prepared from Forequarter and/or Hindquarter legs (extensor/flexor group of muscles). The fore leg is removed by a cut following the Brisket removal line from the Forequarter through the M. triceps and M. biceps brachii and the distal end of the humerus to include the (radius/ulna) and associated muscles. The hind leg is removed by a cut through the stifle joint removing the tibia/tarsal bones including the surrounding flexor/extensor muscle groups.

Points requiring specification: Forequarter or Hindquarter. Removal of Forequarter elbow (olecranon) and carpus joint at meat level. Removal of Hindquarter tarsus and stifle joint at meat level. Frenched.

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Osso Bucco

Osso Bucco is Shin cutlets prepared from Forequarter and/or Hindquarter Shin/Shank. The cutlets are prepared to a specified thickness by a transverse cut across the bone.

Points requiring specification: Thickness of cutlet. Fore shin only. Hind shank only.

Loin

Loin is prepared from a Side by the removal of the Forequarter along the specified rib, and removal of the Leg (Butt and Rump) by a cut passing through the lumbosacral junction to the ventral edge of the flank.

Remove the Flank at a specified distance from the eye of meat at the rib end and parallel to the vertebrae to the caudal end.

Points requiring specification: Rib number required. Flank retained. Distance from eye muscle.

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Spare Ribs

Spare Ribs are prepared form any portion of the rib cage and consists of bones and intercostals only.

Points requiring specification:  Rib number required.  Size of portion

Short Ribs

Short Ribs are prepared from a Forequarter after the removal of the Brisket/Ribs Prepared/Chuck Square Cut. Short Rib cutting line is approximately 75mm from the eye muscle (M. longissimus dorsi) and parallel to the vertebral column. The M. cutaneus trunci is removed.

Points requiring specification: Specify: rib numbers and rib location. M. cutaneus trunci retained. M. latissimus dorsi muscle removed.

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Ribs Prepared

Ribs Prepared is prepared from a Forequarter after the removal of the Brisket and Chuck. Short Ribs portion is removed at a distance of 75mm from the eye muscle (M. longissimus dorsi) at the loin (caudal) end, parallel with the vertebral column to the specified rib. The body of the vertebrae (chine) is removed exposing the lean meat but leaving the spinous processes (feather bones) attached.

Points requiring specification: Rib number required. Spinous processes removed. Tip of scapular and associated cartilage removed. Distance from eye muscle. Cap muscle (M. trapezius) removed. Ligamentum nuchae removed.

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Brisket Point End

Brisket Point End is prepared from Brisket by the removal of the Navel End following the caudal edge of the specified rib.

Point requiring specification: • Rib number required.

Brisket Navel End

Brisket Navel End is prepared from Brisket by the removal of the Brisket Point End following the caudal edge of the specified rib.

Points requiring specification: Rib number required. Diaphragm removed. Peritoneum removed. Inside skirt removed.

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Boneless Veal Topside

Topside is situated caudal and medial to the femur bone and attached to the os coxae (aitchbone), and removed by following the natural seam between the Thick Flank and Silverside. The pizzle butt, fibrous tissue and inguinal lymph node and surrounding fat are removed.

Points requiring specification: Erector muscle removed. Connective tissue removed. Femoral blood vessels removed.

Topside Cap Off

Topside Cap Off is prepared from the Topside by the removal of the M. gracilis muscle along the natural seam. Fat deposits are removed.

Point requiring specification: Removal of the M. pectineus and/or M. sartorius muscles.

Thick Flank

Thick Flank is removed along the natural seams between the Topside and Silverside (see next page). The patella, joint capsule and surrounding connective tissue are removed.

Points requiring specification: M. cutaneus trunci removed. Specify degree of exposure of ball tip muscles at Rump end.

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Knuckle

Knuckle is prepared from a Thick Flank by removing the cap muscle (M. tensor fasciae latae) and associated fat and subiliac lymph node.

Point requiring specification: Specify degree of exposure of ball tip muscles at Rump end.

Silverside

Silverside is situated lateral/caudal to the femur bone and attached to the os coxae (aitchbone) and is removed by following the natural seam between the Thick Flank and Topside. The leg end of the primal is cut straight at the junction of the Achilles tendon and heel muscle (M. gastrocnemius). The attached cartilage/gristle (thimble) from the aitch bone is removed.

Points requiring specification: Achilles tendon removed. Removal of the popliteal lymph node.

Outside

Outside is prepared from the Silverside by the removal of the heel muscle (M. gastrocnemius). The popliteal lymph node, surrounding fat and connective tissue are removed.

Point requiring specification: Heavy connective tissue (silver skin) on ventral side removed.

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Striploin

Striploin is prepared from a Hindquarter by a cut at the lumbosacral junction to the ventral portion of the Flank. The Flank is removed at a specified distance from the eye muscle (M. longissimus dorsi) at both cranial and caudal ends.

Points requiring specification: Rib number required. Distance from eye muscle. Intercostals removed. Supraspinous ligament removed. M. multifidi muscle removed.

Eye of Loin

Alternative description: BACKSTRAP Backstrap is prepared from a Side and consists of the eye muscle (M. longissimus dorsi) lying along the spinous processes and transverse processes of the lumber, thoracic vertebrae. The Backstrap comprises of the portion commencing from the 4th thoracic vertebra to the lumbosacral junction.

Points requiring specification: Eye of Loin length to be specified between buyer and seller. Silver skin removed.

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Tenderloin (A)

Tenderloin is prepared from the Hindquarter and is removed in one piece from the ventral surface of the lumbar vertebrae and the lateral surface of the ilium. The side strap muscle (M. psoas minor) remains attached.

Tenderloin Side Strap Off (B) Tenderloin is further trimmed by the removal of the side strap (M. psoas minor).

Point requiring specification: • Silver skin removed.

Rump

Rump is prepared from a Hindquarter by a cut commencing at the caudal tip of the M. tensor fasciae latae muscle lying over of the Knuckle and cutting along the natural seam to the base of the quadriceps group of muscles. A straight cut is made to a point cranial of the acetabulum to the ischiatic lymph node at the dorsal edge of the Rump. The Loin (cranial end) is separated by a cut at the lumbosacral junction in a straight line cranial to the tuber coxae to the ventral portion of the Flank.

Points requiring specification: Heavy connective tissue removed. Specify length of M. tensor fasciae latae muscle retained.

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Cube Roll

Cube Roll is prepared from a side and consists of the M. longissimus dorsi and associated muscles underlying the dorsal aspects of the ribs (caudal edge of the 4th rib to the 13th rib inclusive).

Points requiring specification: Specify rib number and rib location. Lip (M. iliocostalis) retained.

Chuck

Chuck is prepared from a Forequarter by the removal of the Rib Set at the specified rib.

The Brisket is removed along the cropping line. The Shin, Blade, Chuck Tender is removed along with all bones cartilage, tendons, ligamentum nuchae and lymph nodes.

Points requiring specification Rib number required. Intercostals removed Undercut (M. subscapularis) removed.

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Chuck Roll

Chuck Roll is prepared from a Chuck by the removal of the neck between the 5th and 6th cervical vertebra parallel to the caudal cutting line. The ventral cutting line is approximately 75mm from the eye muscle (M. longissimus dorsi) and parallel to the vertebral column to the 1st rib. The M. trapezius and the M. rhomboideus are removed and the Undercut (M. subscapularis) remains firmly attached.

Points requiring specification: Rib number required. Cranial cutting line: - between the 6th and 7th cervical vertebrae.

- between the 7th cervical and 1st thoracic vertebrae. M. trapezius retained. Ligamentum nuchae removed. Undercut (M. subscapularis) removed.

Chuck Tender

Chuck Tender is a conical shape muscle lying lateral to the blade bone on the cranial side of the blade ridge and is removed from the Forequarter following the natural seam.

Point requiring specification: • Connective tissue cover removed.

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Shin/Shank

Shin/Shank is prepared from the muscles of the fore and hind legs, namely the extensor and flexor group of muscles. In addition, the ShinShank includes the Heel Muscle (M. gastrocnemius).

Points requiring specification: Connective tissue and skin removed. Fore or Hind. Sinews/tendons removed. Specify muscle content, e.g. Heel muscle (only).

Blade

Alternative description: CLOD Blade is prepared from a Forequarter by following the natural seam between the ribs and the scapular (M. latissimus dorsi) and overlying muscle (M. trapezius) and the underlying muscle (M. serratus ventralis).

The Blade lies caudal to the humerus and below the spine of the scapula and comprises of a large portion of the triceps group of muscles.

Points requiring specification: Length of tail from tip of scapular cartilage. Undercut (M. subscapularis) attached.

Tendons at shoulder joint end removed.

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Organ Meats Several calf organ meats can be used in food service operations.

Sweetbreads

Sweetbreads are the thymus glands of veal (Fr. ris de veau) and lamb (ris d'agneau). As an animal ages, its thymus gland shrinks; therefore, sweetbreads are not available from older cattle or sheep. Good quality sweetbreads should be plump and firm, with the exterior membrane intact. Delicately flavored and tender, they can be prepared by almost any cooking method.

Calves' Liver

Calves' liver is much more popular than beef liver because of its tenderness and mild flavor. Good quality calves' liver should be firm and moist, with a shiny appearance and without any off-odor. It is most often sliced and sautĂŠed or broiled and served with a sauce.

Kidneys

Good quality kidneys should be plump, firm and encased in a shiny membrane. Properly prepared kidneys have a rich flavor and firm texture; they are best prepared by moist-heat cooking methods and are sometimes used in stew or kidney pie.

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Nutrition Like beef, veal is a major source of protein as well as niacin, zinc and B vitamins. Veal has less marbling than beef.

When trimmed of any visible fat, veal is lower in fat and calories than comparable beef cuts. And it is leaner than many cuts of pork and poultry.

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Butchering Procedures Many food service operations purchase veal in primal or other large cuts and fabricate it in-house to their own specifications. A chef should master several important veal fabrication and butchering techniques.

ďƒ˜ Procedure for Boning a Leg of Veal

1. Remove the shank by cutting through the knee joint. Remove the excess fat and flank meat.

2. Remove the butt tenderloin from the inside of the pelvic bone.

3. Remove the pelvic bone by carefully cutting around the bone, separating it from the meat.

Continue until the bone is completely freed from the meat.

4. With the inside of the leg up, remove the top round by cutting along the natural seam.

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5. Remove the shank meat. (It is the round piece of meat lying between the eye round and the bone, on the shank end of the leg.)

6. Remove the round bone and the knuckle together by cutting around the bone and through the natural seams separating the knuckle from the other muscles. Separate the knuckle meat from the bone.

7. Remove the sirloin.

8. Remove the eye round from the bottom round.

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The completely boned-veal leg, producing a top round, eye round, knuckle, shank meat, butt tenderloin, sirloin, bottom round bones and trimmings.

 Procedure for Cutting and Pounding Scallops 1. Veal scallops are cut from relatively large pieces of veal (here, a portion of the top round).

All fat and silverskin must be trimmed. Going against the grain, cut slices approximately 3 millimeters thick; cut on the bias to produce larger pieces.

2. Place the scallops between two pieces of plastic wrap and pound lightly with a spreading motion to flatten and tenderize the meat. Be careful not to tear or pound holes in the meat.

 Procedure for Cutting Émincé

Émincé is cut from relatively small, lean pieces of meat. Here veal is cut across the grain into small, thin slices.

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ďƒ˜ Procedure for Boning a Veal Loin and Cutting it into Veal Chops

1. Remove the tenderloin in a single piece from the inside of the loin by following the vertebrae and cutting completely around the tenderloin.

2. From the backbone side, cut along the natural curve of the backbone, separating the loin meat from the backbone.

3. Trim any excess fat from the loin, and trim the flank to create a 7.5centimeter lip. Tightly roll the loin with the flank on the outside.

4. Tie the loin, at 2.5-centimeter intervals, using the procedure described on page 13. Cut between the pieces of twine for individual boneless loin chops.

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ďƒ˜ Procedure for Tying Meats Here we apply the tying procedure to a boneless veal loin; the same procedure can be used on any type of meat.

1. Cut a piece of string long enough to wrap completely around the loin.

Holding one end between the thumb and forefinger, pass the other end around it and across the strings. Loop the loose end of the string around your finger.

2. Wrap the string around itself and pass the loose end back through the hole.

3. Pull to tighten the knot. Adjust the string so it is snug against the meat.

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4. Loop one end of the string around your thumb and forefinger. Reach through with your thumb and forefinger and pull the other string back through the loop. Pull both strings to tighten the knot, thus preventing the first knot from loosening. Trim the ends of the strings.

5. Continue in this fashion until the entire loin is tied. The strings should be tied at even intervals, just snug enough to hold the shape of the loin; they should not dig into or cut the meat.

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ďƒ˜ Procedure for Cleaning and Pressing Sweetbreads Before fabrication, submerge the sweetbreads in cold milk or water, cover and place them in the refrigerator overnight in order to soak out any blood. Then blanch them in a court bouillon for 20 minutes.

1. Remove the sweetbreads from the poaching liquid and allow them to cool.

2. Using your hands, pull of any sinew or membranes that may be present on the surface of the sweetbreads.

3. Wrap the sweetbreads in cheesecloth.

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4. Tie the ends with butcher’s twine.

5. Place the wrapped sweetbreads in a half-size hotel pan or similar container.

6. Place another half-size hotel pan on top of the sweetbreads; place a weight in the pan to press the sweetbreads. Pressing sweetbreads in this manner improves their texture.

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ďƒ˜ Procedure for Cleaning Calves’ Liver

1. Trim the large sinew and outer membrane from the bottom of the liver.

2. Turn the liver over and peel the membrane off with your hands.

3. The liver can be cut into thick or thin slices as needed.

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ďƒ˜ Procedure for Cleaning Veal Kidneys

1. Split the kidneys lengthwise, exposing the fat and sinew.

2. With a sharp knife, trim away the fat; the kidney is now ready for cooking.

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Using Common Cuts of Veal Primal Shoulder

Subprimal or Fabricated Cut Cubed veal

Cooking Methods

Serving Suggestions

Combination (stew)

Blanquette or fricassee

Dry heat (broil or grill) Combination (braise) Combination (braise) Combination (braise) Dry heat (broil or grill; roast)

Veal patties Stuffing; meatballs Osso buco Stuffed veal breast Grilled veal chop; roast veal with porcini mushrooms

Rib chops

Dry heat (broil or grill) Combination (braise)

Grilled veal chop Braised veal chop with risotto

Rib eye

Dry heat (broil or grill; roast) Broiled veal rib eye with chipotle sauce; roasted veal rib eye

Ground veal Foreshank and Foreshank breast Breast Rib Hotel rack

Loin

Veal loin

Loin chops

Combination (braise) Braised rib eye Dry heat (broil or grill; roast; Roasted veal loin; sautéed-veal sauté) medallions with green peppercorn sauce Dry heat (broil or grill; sauté) Broiled or sautéed veal chops with mushroom sauce Combination (braise) Braised veal chops lyonnaise

Boneless strip loin Dry heat (broil or grill; roast; Roasted veal loin sauce poulette sauté) Veal tenderloin

Leg

Offal

Leg

Dry heat (broil or grill; roast; Grilled tenderloin; roasted sauté) tenderloin; sautéed tenderloin with garlic and herbs Dry heat (roast; sauté) Veal scallopini Combination (stew) Blanquette

Top round

Dry heat (roast; sauté)

Veal marsala, schnitzel

Bottom round

Dry heat (sauté) Combination (braise)

Sautéed scallops with Calvados Stuffed veal scallops

Hindshank

Moist heat (simmer) Combination (braise) Dry heat (pan-fry; sauté)

Veal broth Osso buco Sautéed sweetbreads beurre noisette Braised sweetbreads Madeira

Sweetbreads

Combination (braise) Calves’ liver

Dry heat (broil or grill; sauté) Broiled or sautéed calves' liver with onion and bacon

Kidneys

Combination (braise)

Kidney pie

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Recipe Veal Chops with Mushroom Ragout Ingredients Yield: 8 Servings 8 120 g To taste As needed

Veal chops, frenched, 240 g each Olive oil Salt and pepper Mushroom Ragout, recipe follows

Method: Grilling 1. Brush the veal chops with oil and season with salt and pepper. Grill over a hot grill to the desired doneness.

2. Arrange each chop with side dishes as desired; top with Mushroom Ragout.

Recipe Mushroom Ragout Ingredients Yield: 8 Servings 90 g Beef ham, diced 5g Garlic, minced 15 g Shallot, minced (small white onion) 120 g Leeks, julienne 300 g Pearl onions, peeled 15 g Fresh thyme, chopped 350 g Mushrooms, mixed 450 g White wine 1 kg Veal demi-glace 4 Plum tomatoes, concassée To taste Salt and pepper Method 1. Render the beef ham in a saucepot. Add the garlic, shallot, leeks, onions and thyme and sauté until tender.

2. Add the mushrooms and sauté for 5 minutes. Deglaze with the wine and simmer for 10 to 15 minutes.

3. Add the demi-glace and reduce to the desired consistency, approximately 15 minutes.

4. Add the tomato concassée, adjust the seasonings and hold for service.

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Recipe Rosemary-Roasted Veal Chops with Porcini Mushrooms Chef Christian Albin

Ingredients Yield: 4 Servings 4 To taste 4 sprigs For dredging To taste 120 g 120 g 450 g 60 g 2 4 80 g

Veal chops 350-400 g each Salt and pepper Fresh rosemary Flour Paprika Clarified butter White wine* Brown veal stock Unsalted butter Garnish: Red and yellow bell pepper Shallots (small white onions) Porcini mushrooms

Method: Roasting 1. Season the veal chops with salt and pepper. Press a rosemary sprig onto one side of each chop. Mix the flour and paprika and dredge the chops (both sides) in this mixture.

2. Heat the clarified butter in a sautÊ pan. Place the chops in the pan, rosemary side down. Roast in a preheated 190°C oven for 7 minutes.

Turn the chops carefully to keep the rosemary sprigs intact. Roast for 5 to 6 minutes more. Remove the chops and keep warm.

3. To make the sauce, degrease the pan and deglaze with the wine. Add the stock and any juices that have accumulated under the chops. Simmer to reduce 240 milliliters. Monte au beurre, strain and adjust the seasonings.

4. Serve the chops with grilled porcini mushrooms, roasted shallots and roasted red and yellow bell peppers. * White wine for deglazing can be replaced by a lemon and water mixture. Use 10 g lemon juice on 1 kg water.

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Recipe Veal Kebab The kebab (also known as kabob, shis kabob, shashlik and brochette) refers to grilling small pieces of meat on a skewer. Historians reason that in urban centers in the Middle East and Persia where this style of cooking is thought to originate, fuel was in short supply. Therefore smaller cuts of meats were preferred because they could be cooked more easily over portable charcoal-fired grills or braziers. Threading the meat on skewers made turning the meat to cook it evenly feasible. Meat, poultry, fish and vegetables all lend themselves to this style of cooking. Because of the short cooking time, tender cuts should be used. Marinating preserves moisture and adds flavor. When using bamboo skewers, soak them in water first to keep them from burning on the grill.

Ingredients Yield: 4 Servings 1 1 1 kg 120 g 60 g 60 g 30 g To taste

Onion Green bell pepper Boneless veal leg, cut in 2.5-cm cubes Marinade: Olive oil White wine* Lemon juice Assorted fresh herbs such as parsley, tarragon, sage and dill, chopped Salt and pepper

Method: Grilling 1. Cut the onion and bell pepper into 2.5-centimeter chunks.

2. Prepare the kebabs by threading the veal, onion and bell peppers onto each of four skewers, alternating the items.

3. Prepare the marinade by combining the oil, wine, lemon juice, herbs, salt and pepper.

4. Marinate the skewers, refrigerated, for 3 hours.

5. Drain the kebabs; season with salt and pepper and grill to the desired doneness. *White wine can replaced by a lemon and water mixture. However be careful not to make the marinade to sour in taste.

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Recipe Roast Veal Loin Ingredients Yield: 6 Servings, 180 g each 1 To taste 2 2 4 3 sprigs 2 500 g

Boneless veal loin roast, 1.5 kg Salt and pepper Onions, chopped medium Carrots, chopped medium Garlic cloves, chopped Fresh thyme Bay leaves Jus lié

Method: Roasting 1. Tie the veal loin roast with butcher's twine.

2. Season the meat with salt and pepper and place it in a roasting pan.

Scatter the onions, carrots, garlic, thyme and bay leaves around it.

3. Roast at 220°C for approximately 45 minutes.

4. Remove the meat from the roasting pan and cut away the twine. Hold in a warm place for service.

5. Deglaze the roasting pan with the jus lié. Strain the vegetables and liquid through a chinois into a small saucepan. Discard the solids.

6. Bring the sauce to a boil and skim as much fat as possible from the surface. Season with salt and pepper. Spoon a portion of the sauce over the veal; serve the remainder on the side.

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Recipe Veal Marsala

Ingredients Yield: 6 Servings, 210 g each 12 To taste For dredging 60 g 60 g 180 g 120 g 45 g

Veal scallops, pounded, 90 g each Salt and pepper Flour Clarified butter Olive oil Dry Marsala wine* Brown veal stock Whole butter

Method: SautĂŠing 1. Season the scallops with salt and pepper. Dredge the scallops in flour and sautĂŠ them in a mixture of the clarified butter and oil, a few at a time, until all are cooked.

2. Remove the scallops and set aside. Degrease the pan and deglaze with the wine. Add the stock and reduce until it begins to thicken.

3. Return the scallops to the sauce to reheat. Remove the scallops to plates or a serving platter.

4. Reduce the sauce until it becomes syrupy; adjust the seasonings. Monte au beurre and spoon the sauce over the veal. * One can omit the wine and use brown veal stock only to deglaze and make the sauce.

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Recipe Veal Cordon Bleu Ingredients Yield: 4 Servings 4 To taste 20 g 4 4 As needed for breading

Veal cutlets, 120 g each Salt and white pepper Parsley, chopped Beef ham slices, 30 g each Emmenthaler cheese slices, 30 g each Flour

As needed for breading

Egg wash

As needed for breading As needed for garnish

Bread crumbs Lemon wedges

Method: Deep-frying 1. Place the veal cutlets on a film-covered cutting board and cover them with a layer of film wrap. Using a meat mallet, gently pound the cutlets to an even thickness of approximately 6 millimeters. Remove the film wrap.

2. Season the cutlets with salt and white pepper and sprinkle them with the parsley.

3. Place one slice of beef ham and one slice of cheese on each cutlet. If the slices are larger than the cutlet, cut the slices in half and layer them on the cutlet.

4. Begin rolling the veal cutlet. Fold the ends toward the center to close the ends of the roll and finish rolling. Refrigerate the veal rolls for 15 minutes.

5. Bread the veal rolls using the standard breading procedure and refrigerate for an additional 15 minutes.

6. Using the basket method, deep-fry the rolls at 160°C until fully cooked, approximately 8 minutes. Serve with lemon wedges. Flavored hollandaise or bÊarnaise sauce may also be served with this dish.

Variation Turkey Cordon Bleu Substitute 120-gram turkey breast cutlets for the veal.

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1. Pounding the cutlets to an even thickness.

2. Rolling the veal cutlets.

3. The finished Veal Cordon Bleu.

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Recipe Veal Cordon Pojarski Senior Instructor Scott Doughty Ingredients Yield: 6 Servings 900 g 1g 3g 1g 480 g 285 g As needed As needed

Lean veal Nutmeg Salt Black pepper Cooking cream, cold Fresh bread crumbs Clarified butter Chasseur sauce (hunter’s sauce)

Method: Pan-frying 1. Remove any gristle or thick fat from the veal. Pass it through a grinder with the large die once, and then once with the fine die. Spread the veal on a half-sheet pan and chill thoroughly.

2. When the veal is thoroughly chilled, transfer it to a well-chilled bowl.

Add the nutmeg, salt, pepper and cream. Blend well. Then blend in 180 grams of the bread crumbs.

3. Working quickly, divide the mixture into six portions and shape them into patties approximately 2.5 centimeters thick. Roll the patties in the remaining bread crumbs; chill until ready to cook.

4. Heat two large sauté pans and add a thin film of clarified butter to each one. Place half of the patties into each pan and cook until they are golden brown, approximately 5 minutes. Turn them over carefully and continue cooking until done, approximately 5 more minutes. Serve with chasseur sauce (hunter’s sauce).

1. Combining the ingredients. 2. Pan-frying the patties.

3. The finished Veal Pojarski.

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Recipe Veal Marengo Ingredients Yield: 6 Servings 300 g each 1.1 kg Lean boneless veal, cut in 5-cm cubes To taste Salt and pepper As needed for dredging Flour 45 g Vegetable oil 90 g Clarified butter 360 g Onions, sliced fine 300 g Carrots, sliced fine 2 Garlic cloves, crushed 30 g Tomato paste 30 g Flour 180 g Dry white wine* (or Lemon Water Mixture) 480 g Brown veal stock Bouquet garni: 1 Carrot stick, 10 cm 1 Leek, split, 10-cm piece 1 sprig Fresh thyme 1 Bay leaf 240 g 480 g 24

Mushrooms, washed and quartered Tomatoes, diced Pearl onions, boiled and peeled

Method: Braising 1. Season the veal cubes with salt and pepper and dredge in flour.

2. Sauté the veal in 30 grams oil and 30 grams clarified butter, browning well on all sides. Remove the meat and set aside.

3. Add 45 grams butter and sauté the onions, carrots and garlic without coloring. Stir in the tomato paste and return the veal to the pan. Sprinkle with the 30 grams flour and cook to make a blond roux.

4. Add the wine, stock and bouquet garni to the pan; bring to a boil.

Cover and braise until the meat is tender, approximately 1½ hours.

5. Sauté the mushrooms until dry in the remaining oil and butter without browning. Add the tomatoes to the pan and sauté over high heat for 3 minutes. Season with salt and pepper. Remove from the heat and reserve.

6. When the veal is tender, remove it from the pan with a slotted spoon and set aside. Strain the sauce.

7. Return the veal to the sauce along with the mushrooms, tomatoes and pearl onions. Bring to a boil and simmer for 5 minutes. Adjust the seasonings.

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Recipe Sautéed Calves’ Liver with Onions

Ingredients Yield: 10 Servings 700 g 90 g To taste 240 g 15 g 20 As needed for dredging

Onions, julienne Clarified butter Salt and pepper White wine* Fresh parsley, chopped Calves' liver, 90-g slices Flour

Method: Sautéing 1. Sauté the onions in 30 grams of the clarified butter until golden brown.

Season with salt and pepper.

2. Add the wine, cover and braise until the onions are tender, approximately 10 minutes. Stir in the parsley.

3. Dredge the liver in flour seasoned with salt and pepper.

4. In a separate pan, sauté the liver in the remaining clarified butter until done. The liver should be slightly pink in the middle.

5. Serve the liver with a portion of the onions and their cooking liquid.  Lemon and water mixture can be used instead of the wine. Use 10 gram lemon juice on 1 kg water.

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Recipe Sweetbreads Grenoble Ingredients Yield: 8 Servings

8 To taste As needed for dredging 60 g 60 g 120 g 90 g 3 60 g

Sweetbreads, blanched and pressed Salt and pepper Flour Clarified butter Dry white wine* Whole butter Capers Lemons, cut into segments, membranes removed Veal demi-glace

Method: Sautéing 1. Slice the sweetbreads and season with salt and pepper. Dust each piece lightly with flour.

2. Heat the clarified butter in a large sauté pan; add the sweetbreads and cook on each side for 1 to 2 minutes, until golden brown. Transfer the sweetbreads to a roasting pan and bake in a 190°C oven for 5 minutes.

3. Deglaze the sauté pan with the wine. Add the whole butter, capers and lemon segments and cook over high heat for 1 to 2 minutes. Add the demi-glace and cook until thoroughly heated, approximately 1 more minute.

4. Arrange the sweetbreads on plates and top with the sauce. *Lemon and water mixture can be used instead of wine, standard ratio 10 gram of lemon juice on 1 kg water.

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Recipe Braised Veal “Sloppy Joes” Ingredients Yield: 16 Servings 90 g 30 g 2 To taste 2g As needed for dredging 360 g 3 6 1.5 kg 2 1 16

Whole butter Olive oil Veal shanks, 360 g Salt Pepper Flour Mirepoix, large dice Garlic cloves, chopped Fresh thyme sprigs Brown veal stock Roma tomatoes, chopped Bay leaf Soft sandwich rolls, silver dollar size

Method: Braising 1. Select a heavy-bottomed pan just large enough to hold the veal shanks.

Heat the pan over medium heat and add 30 grams butter and the oil.

2. Season the veal shanks with salt and pepper and dredge them in the flour. Brown them well on all sides in the butter-and-oil mixture and remove from the pan. Add the mirepoix, garlic and thyme to the pan and sauté until well caramelized.

3. Deglaze with stock and reduce to one-third, then add tomatoes and bay leaf. Return the veal to the pan and bring the sauce to a boil. Cover the pan and place in 160°C oven. Braise the veal for 1 to 11/2 hours or until tender. Remove the lid, baste the veal with the sauce and continue cooking for approximately 30 minutes longer or until the sauce is reduced and the veal is very tender.

4. Remove the veal from the pan and shred the meat, removing all bones and silverskin. Strain the sauce and combine it with the meat. Adjust the seasonings with salt and pepper.

5. Split the sandwich rolls and brush both sides of each roll with the remaining butter. Griddle the rolls until lightly brown and warm. Fill each roll with a portion of the braised veal to make small sandwiches.

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Recipe Osso Buco Chef Leland Atkinson, Washington, DC

Ingredients Yield: 4 Servings 8-12 pieces To taste As needed for dredging As needed 1 120 g 15 g 250 g 1 kg 30 g 1 15 g 15 g

Veal shank, cut in 2.5-cm pieces Salt and pepper Flour Olive oil Garlic clove, minced Carrot, diced Lemon zest, grated White wine* Brown veal stock Tomato purée Gremolata: Garlic clove, chopped fine Lemon zest Fresh Italian parsley, chopped

Method: Braising 1. Season the veal with salt and pepper and dredge the pieces in flour.

Sauté them in oil until brown on both sides.

2. Add the garlic and carrot and sauté briefly.

3. Add the lemon zest, wine, stock and tomato purée. Bring to a boil and reduce to a simmer. Braise on the stove top or in a 160°C oven until the meat is tender but not falling from the bone, approximately 1 to 11/2 hours.

4. Remove the cover and reduce the sauce until thick. Adjust the seasonings.

5. At service time, transfer the meat to a serving platter and ladle the sauce over it. Combine the gremolada ingredients and sprinkle over the meat and sauce. *Lemon and water mixture can be used instead of wine, standard ratio 10 gram of lemon juice on 1 kg water.

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Recipe Stuffed Breast of Veal Ingredients Yield: 12 Servings 240 g each Stuffing: 240 g Onions, small dice 10 g Garlic, chopped 30 g Whole butter 450 g Ground veal 120 g Fresh bread crumbs To taste Nutmeg To taste Salt and pepper 2 Eggs, beaten 450 g 60 g 120 g 1 450 g 250 g 1.5 kg 5g 1 1 1 sprig 2

Mushrooms, sliced Clarified butter Spinach leaves, stemmed and washed Veal breast, approx. 3.6 kg Mirepoix, large dice White wine (Lemon and water mixture) Brown veal stock Garlic, chopped Bouquet garni: Carrot stick, 10 cm Leek, split, 10-cm piece Fresh thyme Bay leaves

Method: Braising 1. To make the stuffing, sautĂŠ the onions and garlic in the butter until tender. Cool. Combine with the remaining stuffing ingredients and mix well.

2. SautĂŠ the mushrooms in 30 milliliters of the clarified butter and cool.

3. Blanch the spinach and cool.

4. Bone the veal breast. Reserve the bones.

5. Butterfly the veal breast and open it into a large rectangular shape.

6. Spread the stuffing over the breast; leave a 2.5-centimeter border around the edges.

7. Open the spinach leaves and carefully lay them on top of the stuffing.

Sprinkle the mushrooms on top of the spinach leaves.

8. Roll the breast up in a cylindrical shape so that the spinach leaves form a spiral in the

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center. Tie with butcher's twine.

9. Brown the breast in the remaining clarified butter.

10. Remove the breast and pour off all but 30 milliliters of the grease.

Add the mirepoix to the pan and sautĂŠ.

11. Add the reserved veal bones and place the veal breast on top of the bones.

12. Add the wine (or Lemon and water mixture), stock, garlic and bouquet garni.

13. Cover and braise the breast until tender, approximately 21/2 hours.

14. Remove the breast from the pan and remove the twine. Skim any fat from the sauce.

15. Reduce the sauce and, if desired, thicken it slightly with a small amount of roux or beurre maniĂŠ. Strain it through a fine chinois and adjust the seasonings.

16 Slice the veal breast and serve with the sauce.

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Recipe Veal Fricassee Ingredients Yield: 16 Servings 240 g each 3.5 kg To taste 180 g 360 g 5g 180 g 120 g 3 kg 1 1 1 sprig 1 450 g

Veal stew meat, cut in 2-in. 5-cm cubes Salt and white pepper Whole butter Onions, small dice Garlic, chopped Flour White wine White stock Bouquet garni: Carrot stick, 10 cm piece Leek, split, 10-cm piece Fresh thyme Bay leaf Cooking cream, hot

Method: Stewing 1. Season the veal with salt and white pepper and sautĂŠ in the butter without browning, approximately 2 minutes.

2. Add the onions and garlic and sautĂŠ without coloring, approximately 2 minutes.

3. Add the flour and cook to make a blond roux, approximately 3 minutes.

4. Add the wine and stock, stir well to remove any lumps of roux and bring to a boil. Add the bouquet garni, cover and braise until the veal is tender, approximately 30 minutes.

5. Remove the veal from the sauce and reserve. Strain the sauce through a fine chinois and return it to the pan. Degrease the sauce.

6. Add the cream to the sauce. Reduce slightly to thicken if necessary.

Return the veal to the sauce and adjust the seasonings.

7. Serve the fricassee with rice pilaf.

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1. Adding flour to the veal, onions and garlic.

2. Adding the cream to the sauce.

3. The finished Veal Fricassee.

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