stuffed veal chops en croute

Categories
emeril
Yield
4 servings
MeasureIngredient
½ pounds veal stew meat; cut small pieces
salt; to taste
freshly-ground black pepper; to taste
2.00 cup olive oil
1.00  bouquet garni
5.00  garlic cloves; peeled
2.00 tablespoon chopped shallots
2.00 teaspoon finely-chopped fresh parsley
1.00 tablespoon cognac
2.00 tablespoon butter
4.00  double-cut veal loin chops ; (12 to 14 oz
ea)
bayou blast; see * note
4.00  puff pastry squares; 4 by 4
1.00  egg; mixed with
1.00 tablespoon water; for egg wash
2.00 cup creamed potatoes
2.00 cup hussarde sauce
1.00 tablespoon chopped chives

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Preheat the oven to 250 degrees. In a oven-proof baking dish, combine the veal and 2 cups of the olive oil. Add the bouquet garni and garlic. Cover with aluminum foil. Place in the oven and cook for about 4 hours or until the meat is very tender. Remove from the oven and cool completely in the fat. Increase the oven to 400 degrees.

Drain the veal, reserving the oil and garlic. In a food processor, fitted with a metal blade, combine the veal, the reserved garlic, shallots, parsley, Cognac, butter and 1 tablespoon of the reserved oil. Pulse until well mixed, making sure not to puree the ingredients. Season with salt and pepper. Make a 3-inch slit on the side of each veal chop. Season the veal chops inside and out with Bayou Blast. Stuff each chop with about ¼ cup of the veal mixture.

Heat 2 tablespoons of the remaining olive oil in a large skillet, over medium-high heat. Add the chops and sear for 1 to 2 minutes on each side. Remove from the pan and cool completely. Place a small slit in the center of each pastry square. Slide the pastry over the bone. Bring the ends of the dough together, shaping the dough to the chop. Trim off any excess dough and seal completely. Place the chops on a baking sheet and brush with the egg wash. Place in the oven and cook for about 15 minutes or until golden. Remove from the oven and allow to rest for 5 minutes before serving. To serve, spoon the sauce in the center of each plate. Place a spoonful of the potatoes in the center of each plate. Lay each chop against the potatoes. Garnish with chives. This recipe yields 4 servings.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B68 broadcast 10-22-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

10-24-1998

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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