Milk-Fed Veal Chop with Truffled Jerusalem Artichokes, Creamed Peas and Arabica Jus, a recipe from J
Milk-Fed Veal Chop with Truffled Jerusalem Artichokes, Creamed Peas and Arabica Jus, a recipe from Jean-Michel Lorain of the Côte St-Jacques on Gourmetpedia
Keywords
- Milk-Fed Veal Chop with Truffled Jerusalem Artichokes
- Creamed Peas and Arabica Jus
- a recipe from Jean-Michel Lorain of the Côte St-Jacques on Gourmetpedia
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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
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