This is one of my favourite dishes. Veal isn’t popular in Britain but few are aware that British veal is produced to the highest standards in Europe, with the animal’s welfare a high priority. The result is the delicious rosé veal which has a pink, not white, flesh.
Ingredients
- 2 large rosé veal cutlets
- 4 kg large, waxy potatoes, such as Cara, Charlotte or Nicola
- 4 kg broad beans in their shells
- 1 kg Scottish girolles
- Vegetable oil
- 50 g butter
- 4 large sprigs of thyme
- 100 ml white Port
- 300 ml veal stock
- 100 ml double cream
- Small bunch chervil, chopped
- Salt and pepper
How to Make It
- The veal cutlets should be well trimmed to remove any sinew and tied so that they maintain their shape during cooking. Season the meat.
- Use a small knife to shape the potatoes into cocottes (resembling small eggs) and keep them in cold water.
- Pod and blanch the broad beans in plenty of boiling salted water for about 90 seconds. Plunge them immediately into iced water to stop them cooking further. Remove the shells and set aside.
- Clean the mushrooms by removing any soil and scraping down the base with a small knife to expose the clean stem.
- Heat the large casserole pan, add a little oil and half the butter. Add the veal and cook to caramelise on all sides until golden brown. Remove the meat and the potatoes to the same pan. Caramelise again until golden brown, then add the mushrooms and thyme.
- Cook for a further minute. Remove the potatoes and the mushrooms from the pan and drain away the butter. Return the veal to the pan, and then add the potatoes, thyme and mushrooms. Add the Port and reduce by half.
- Add the veal stock, bring to the boil then cover the casserole and cook in a preheated oven at 170°C/325°F/Gas 3 for five minutes. Remove from the oven and allow the meat to rest inside the casserole for 10 minutes. Remove the meat and cut it into four cutlets.
- Meanwhile, add the cream to the pan and reduce by half. Add the blanched broad beans and a handful of chopped chervil and the remaining butter. Bring back to the boil.
- Serve the meat sliced and simply pile the garnish next to it, pouring the sauce over the meat.
