Veal Crépinettes with Potato Cakes and Bean-Cassoulet recipe by Andreas Mayer

Ingredients

• - 400 g (14 oz.) potatoes
• - Thyme, cumin
• - 60 g (2 oz.) butter
• - 100 g (3.5 oz.) crème fraîche
• - 5 egg yolks + 5 egg whites
• - salt and freshly ground pepper
• - nutmeg, Parmesan
• - 600 g 21 oz.) veal backs with bone (8 medallions with a bone)
• - 300 g (10.5 oz.) turkey without fat (or lean minced turkey)
• - 200 g (7 oz.) whipped cream
• - Thyme, salt, freshly ground white pepper
• - parsley
• - 4 Tbsp. reduced Madeira
• - 4 Tbsp. reduced Port Wine
• - 120 g (4. 2 oz.) green beans, cooked, and cut into pieces
• - 120 g (4.2 oz.) black beans, cooked
• - 120 g (4.2 oz.) red kidney beans, cooked
• - 2 Tbsp. butter
• - Salt, freshly ground pepper
• - 250 ml (1 cup) Madeira
• - 1 Tbsp. butter
• - 2 Tbsp. shallots, diced
• - 250 ml (1 cup) veal stock (Andy Mayer's Veal Stock or homemade)
• - 2 garlic cloves, crushed
• - rosemary
• - 4 Tbsp. cold butter, diced