Today, for the first time ever, I finished dead last. Which is really depressing, because I’m usually 3rd/4th out of 10. I blame it on turning carrots (which is ridiculously hard), but honestly I think it’s just because I was really really disorganized. I need to work on that. I finished presenting my dish 15 minutes before the end of class, and thank goodness that the chef said that everything was good, but I’m still trying to figure out where I messed up.
I didn’t even have the time to take a picture, but on the way home I bought 1 kilo of carrots and practiced turning them (1 kilo of carrots = 11 little turned carrots), because the only way I’ll get better at this is through practice. I’m currently munching on carrot trimmings in lieu of candy. It’s a pretty healthy snack, and it’s much cheaper and more filling than candy. A kilo of carrots is less than 1 euro, and 250 g of candy is anywhere 1 and 3 euros, so I might be doing this a lot more. I don’t even just have to practice turning carrots. I can practice my brunoise and julienne and paysanne and just finely cutting things by doing this.
So anyway, I got home with what was left of my veal rolls and the sauce, and I turned some carrots, cooked some broccoli and some rice, and ate that for dinner. Here’s that:
The broccoli was cooked à l’anglaise (boiling salt water), and then flavored with the sauce that I had left over. I’ll be quite honest, this might have tasted better than the actual dish 😛
But anyway, here’s the recipe for the chef’s version. Warning: turning vegetables, especially carrots, is hard!
Paupiettes de Veau Bourgeoise/Stuffed Veal Rolls with Glazed Vegetables
Preheat oven to 180˚C
- 6 fines escalopes de veau de 60g net chacune
- Flatten between parchment paper that has been moistened.
Farce à paupiette
- 1 cuillière à soupe de graisse d’oie
- 2 échalotes ciselées finements
- 1 gousse d’ail hachée
- 100g de champignons hachés
- 30g de jambon de pays haché
- 1 cuillière à soupe de crème
- 100g de veau haché
- 10 g de mie de pain, rehydrated with milk
- 50g de lard gras
- 3 mL Armagnac
- sel, poivre
- 1kg de bande de gras de porc pour enrouler les paupiettes
- With some heated goose fat, fry your shallots
- Cook your mushrooms (without stems) with bay leaf on a low heat
- Sauté, then strain, your cured ham
- Rehydrate your breadcrumbs with some milk
- Mix your shallots, garlic, mushrooms, cured ham, ground veal, ground pork shoulder, breadcrumbs, fatback, and Armagnac in a large bowl, and season accordingly
- Wrap your stuffing with your veal slices, wrap with fatback strips, tie up with string, then lightly flour both sides and color them with goose fat.
- 200g de mirepoix (50g de carottes, 100g d’oignons, 50g de céleri)
- parures de veau
- 3 tomates entières, mondées et pépinées
- 1 cuillère à soupe de concentré de tomates
- 2 gousses d’ail
- 1 bouquet garni
- 50 mL d’armagnac
- 300mL de fond de veau brun lié
- 30g de farine pour colorer les paupiettes
- beurre, huile
- sel, poivre, eau
- Once your paupiettes are colord, add in your mirepoix, and allow to cook for a while
- Add in your tomato paste and mix carefully
- Add in your Armagnac, flambé it, then add in your tomatoes, mushroom stems, veal trimmings (if any), garlic. Singer (add flour), and toast that flour for a little bit
- Add some veal stock, bring to boil, then cover with parchment paper and a grille and put into your oven for about 20min. Check with your needle (to see if the center is hot)
- 20 petites carottes tourneys et glacées
- 20 petits oignons glacés à brun
- Turn your carrots, and use your trimmings for the mirepoix
- Glaze mini onions and turned carrots with water, butter, and salt. Once everything is added, cover them with parchment paper and allow to simmer.
- Allow the bottom to caramelize a bit, then add some water and roll around to deglaze. Repeat until you get the desired color.
- Strain your sauce twice, remove grease ad begin reducing
- Cut the string and remove the fat from your veal paupiettes
- Plate your dish (garnish, veal paupiette in two, small quantity of sauce, which should be thick and tasty!)
Here’s to never being so slow in the kitchen again.