Milk-Fed Veal Chop with Truffled Jerusalem Artichokes, Creamed Peas and Arabica Jus, a recipe from J

Ingredients

• - 2 milk-fed veal chops, about 400 g (14 oz.) each
• - 400 g (14 oz.) Jerusalem artichoke or sunchokes
• - 120 g (4 oz.) shelled peas
• - 50 g (2 oz.) bacon
• - 20 g (2/3 oz.) truffle, thinly sliced or julienned
• - 250 ml (1 cup) veal stock
• - 150 ml (10 tbsp.) chicken stock
• - 200 ml (3/4 cup) crème fraîche
• - 250 ml (1 cup) milk
• - 30 g (1 oz.) Arabica coffee
• - 1/2 lemon
• - 1 tsp. mustard
• - Guérande sea salt, salt, pepper