The Veal Thing

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Veal tenderloin - trimmed, halved,
		And cut into 1" cubes
2 cups	474ml	Veal stock
3 tablespoons	45ml	Salted butter
3 tablespoons	45ml	Flour - sifted, plus more
		For dusting
8 oz	227g	White wine
4 oz	113g	Mushrooms - halved or quartered,
		Depending on size
1/8 cup	24g / 0.8oz	Clarified butter
1		Puff pastry - (13 oz) - defrosted in
		Refrigerator
1		Egg yolk - beaten
1/4 cup	59ml	Brandy
4 oz	113g	Pimento
1/4 cup	59ml	Whipped cream
3 oz	85g	Tiny shrimp
1 tablespoon	15ml	Finely-chopped parsley
2		Black truffles - washed, dried,
		And finely chopped

Recipe Instructions

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. 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.

This recipe yields 4 servings.

Source:
THE GALLOPING GOURMET with Graham Kerr - (Show # GA-0079) - from the - TV FOOD NETWORK

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