Milk-fed veal chops, tender young vegetables with spring garlic
Cooking is generosity. Food has much more flavor when it is shared happily with others. The keys to really enjoying food are a beautiful, set table with friends around it and lively conversation. Here is a hearty but regal dish that one would be proud to serve to guests. I love these kinds of dishes because they embody the real reasons for a meal: friendship and conviviality.
- 1 double rib of veal, 2 lbs10 oz (1.2 kg)
- 3 1/2 tbsp (50 ml) olive oil
- Salt
- 4 tsp (20 g) butter
- 2 cloves garlic, unpeeled and crushed
- 5 sage leaves
- 1 cup (250 ml) poultry fond blanc
- 1/3 cup (80 ml) veal jus
Prepare the garnish
- 3 1/2 oz (100 g) snow peas
- 8 carrots, with tops
- 12 scallions
- 12 new Noirmoutier grenaille potatoes
- Coarse salt
- 8 cloves spring garlic
- 3 tbsp (5 cl) olive oil
- 1/2 tbsp (20 g) butter
- 1/2 cup flat-leaf parsley leaves
- 1 tbsp poultry fond blanc
- 3 oz (80 g) grated Parmesan
Instructions
Ask your butcher to prepare the meat: Trim the double rib and remove the outer layer of fat. Expose 11/2-inch (4-cm) of bone on the tips; truss the ribs. Cut the trimmings and bones into small pieces.
Heat a little olive oil in a pan. Season the ribs with salt and brown each side and the fatty edge. Lower the heat and add a little butter, 1 clove of garlic, and 3 sage leaves.
Butter should be monitored closely when cooking. It heats quickly and burns at 250°F (120°C), making it difficult to handle.
This recipe was originally published in "My Best Alain Ducasse" (Éditions Alain Ducasse). See all credits
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