Turning refers to cutting vegetables by trimming and rotating with a small pairing knife - shaping into forms. We took regular carrots and whittled them down into bite-size pieces. Ten pieces per carrot.
The turned carrots, along with some pearl onions, were glazed and set as a side with stuffed veal rolls.
Pass veal and pork shoulder through a grinder. Add some sautéed shallots, garlic, mushrooms, and cured ham. And mix with bread crumbs, Armagnac (cognac), salt and pepper. Set the completed stuffing to the side.
Slice and tenderized veal escalopes. Normally meat is placed between two pieces of parchment paper or plastic wrap and whacked with a large knife or mallet. A great trick is to dampen both sides with a little bit of water. This will prevent the meat from sticking to the paper.
Mound a good tablespoon of stuffing on each escalope. Roll. Wrap with pork back fat. Tie. Brown. And place in braising liquid.
Use some browned vegetables (carrot, onion, celery, and garlic), tomatoes, tomato paste, bouquet garni, cognac, and veal stock for the braising liquid.
Braise for about 30 minutes at 200 degrees Celsius. Strain and reduce the braising liquid. Pour over veal rolls. Serve.
The final dish was the best thing I have tasted so far at Le Cordon Bleu.
Instruction #11 – Forcemeat Stuffings – Part 1
- Technique for deboning fowl
- Duck terrine with prunes and Armagnac (preparation and cooking)
- Stuffed veal rolls with glazed vegetables
Today we also prepared the terrine with a duck that was deboned. The terrine needs to press overnight. So, more on the terrine tomorrow.
How can I ever drink red wine with my seafood again?????
ReplyDeletemom