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Veal Blanquette

by CCL Hotel Operations


Yield = 100 Servings

Ingredients
Code
9999172
0498
999903
8080
8065
2460
6040
3360
5010
2002
2460
2710
3100
3210
3360
3383
0237
4120
999932
8000
8040
8080
999903
9999172
3505

Name
Glace de Veau
HOUSE WINE WHITE
Chicken Stock, White
SALT
SAFFRON
BUTTER SOLIDS - NEW
RICE - PARBOILED
ONIONS - YELLOW
ARTICHOKE - HEARTS
PEAS - SNOW
BUTTER SOLIDS - NEW
MILK - HEAVY CREAM
CARROT - BABY W/STEM
GARLIC - FRESH PEELED
ONIONS - YELLOW
PARSLEY - ITALIAN
VEAL SHOULDER CLOD
FLOUR - H & R
Pate a Choux
NUTMEG
PEPPER - BLACK WHOLE
SALT
Chicken Stock, White
Glace de Veau
SHALLOTS

Quantity:

Comments

1 QT for Sauce
1 BTL for Pilaf
12 QT for Pilaf
2 OZ for Pilaf
0.25 OZ for Pilaf
2 LB for Pilaf
10 LB for Pilaf
2 LB for Pilaf
2 CAN
12 LB
3 LB
5 QT
100 EA
2 OZ
10 LB
2 EA
40 LB
2 LB
5 LB
0.25 OZ
1 OZ
4 OZ
8 QT
1 QT
1 LB

Price
$4.66
$1.70
$4.50
$0.01
$4.51
$2.32
$1.70
$0.98
$11.90
$11.88
$3.48
$10.00
$11.17
$0.21
$4.90
$0.48
$137.20
$0.32
$2.90
$0.08
$0.14
$0.01
$3.00
$4.66
$1.10

Ingredients which start with "9999" are separate Recipes, Ingredients starting with "00" are Beverages followed by their real numbers

Recipe Cost $223.79

Portion Cost: $2.24


Procedure

For the Net


Pipe a thin lattice with the pate a choux on parchment paper lined sheet pans and bake.
For Blanquette
In a heavy bottom pan melt the butter over medium heat, add chopped onion and sweat until tender.
Add the diced veal and sear until meat has changed color but not brown.
Take the meat out and keep aside.
Add the flour and cook for some time.
Add the boiling stock and the cream slowly to make the sauce.
Add the veal pieces and cook until tender.
Finish with seasoning and chopped parsley.
For Glazed Artichokes
Drain the artichoke hearts and cut it into quarters.
Saut the garlic in butter and add the chopped shallots, saut.
Add the quartered artichokes and saut.
Add the veal glaze and continue cooking until the veal glaze has dried and the artichoke has got coated with it.

Blanch the baby carrot and toss it in butter and season.


Blanch the snow peas and season.
Prepare the saffron pilaf and keep aside
Assembly
Place a demi tasse cup of rice on the plate, arrange 3 snow peas like fan.
Pour the veal ragout next to the rice and garnish with artichokes and baby carrot.
Drizzle a teaspoon of veal glaze around and finish with a choux net.
Created 4/5/2003 12:37:26 PM