- 2 1/2 pounds rack of milk-fed veal (1.2 kg)
- 2 tablespoons grapeseed oil (3 cl)
- 1 carrot
- 3 small green onions
- 1 3/4 ounces butter (50 g)
- 8 3/4 ounces veal trimmings (250 g)
- 2 cloves garlic
- 1 cup veal jus (20 cl)
- 1 head Little Gem lettuce
- 1 heart butter lettuce
- 4 thin slices Jabugo ham
- 7 ounces porcini mushroom duxelle (200 g)
- 1 1/2 tablespoons chicken stock (2 cl)
- 1 carrot, with tops
- 1 shallot
- 1 stalk celery, taken from the heart
- 5 teaspoons black truffle, crushed (20 g)
- 2 tablespoons truffle juice (3 cl)
- 3 ounces sweetbreads (80 g)
- 3 ounces beef marrow (80 g)
- 1 1/2 tablespoons reduced veal jus (2 cl)
Step 1: Veal
Remove the fat and some of the nerves of the veal, making sure that the meat keeps its original shape. Bone completely, and cut away 2 1/2 pound (220 g) slices. Truss them so that they stay together while cooking.
Sear in a cast iron pot in some grapeseed oil. Once nicely browned, add the trimmings and brown as well. Skim off some of the fat, add the butter, and heat until frothy.
Mince the carrot and the onions. Place in the pot along with the unpeeled cloves of garlic. Gather all the ingredients in the center of the pot, and deglaze with the veal jus. Place the veal slices on top, and finish cooking, moistening with jus to glaze.
Once cooked, place the meat on a rack, and keep warm. Filter the braising stock through a fine-meshed chinois, and set aside.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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