Poached and Roasted Veal Knuckle from Chef Michel Rostang
Автор: GreatChefs
Загружено: 2015-10-27
Просмотров: 2121
Pot roast never had it so good: this roasted veal knuckle and its rich gravy redefine the concept. The veal knuckle is poached, then simmered with vegetables until it is nearly falling apart. The rich gravy begins with the poaching stock, deeply colored by panroasted veal bits and the poaching vegetables. The veal is basted with the enriched pan stock for 20 minutes to give it a rich brown glaze. The stock is then further enriched with veal demi-glace and vermouth before it arrives at the table as gravy. At each step, the initial basic ingredients of veal and chopped aromatic vegetables are further enriched, resulting in a wonderful depth of flavor at the end. Cantal cheese is a French cheese made from rich cow's milk; it is ivory-colored, but the is similar to cheddar and edam.
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