Yield: 4 servings
|2 eaches||Veal, loins, frenched and tied by the butcher|
|3 ounces||Butter, melted|
|1 cup||Crumbs, bread|
|¼ cup||Cheese, Romano, grated|
|Salt (to taste)|
|Pepper (to taste)|
|¼ pounds||Hog jowl, chopped|
|¼ cup||Onion, chopped|
|¼ cup||Oyster water|
|18 eaches||Oysters, quartered|
|1 cup||Crumbs, bread, soaked in|
|1 medium||Carrot, chopped|
|1 medium||Onion, chopped|
|Bones and meat trimmings from the veal loins|
|½ cup||Wine OR|
|½ cup||Water milk|
|2 tablespoons||Parsley, minced|
|2 tablespoons||Scallions, minced|
|½ cup||Stock, beef|
Place the roast in a pan and put a small bowl in the cavity of the roast so that it will retain its proper shape. Fill the bowl with water.
Brush meat with melted butter and pat on the bread crumbs and Romano cheese.
Salt and pepper, if desired.
Add carrots, onions and any bones or scraps to the pan with wine or water.
Cook in a 350 F oven for 1½ hours.
When done, remove bowl from the cavity and add stuffing.
Strain the roasting juices and reduce to make a sauce.
Cook the hog jowl slowly in a skillet to render the fat.
Add onion and cook until clear. Add oysters and their water and cook to reduce by one-third.
Squeeze milk out of the bread crumbs and add crumbs to the pan.
Whisk eggs with the parsley and scallions and add to stuffing.
Add beef stock and cook for 15 minutes. Taste and correct seasoning.
Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Pierre Lacoste, Maison Pierre, Restaurant, New Orleans