Veal Chop With Puree Of Apple Spatzle
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Veal Chop With Puree Of Apple Spatzle
  Veal    Purees    Apple  
Last updated 6/12/2012 1:00:01 AM. Recipe ID 23048. Report a problem with this recipe.
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      Title: Veal chop with puree of apple spatzle
      Yield: 4 Servings
 
      2 md Green apples
    1/2 c  White wine
           Juice of one lemon
      1 tb Minced shallots
      1 ts Minced garlic
      2    Eggs, lightly beaten
  1 1/2 c  Flour
      1 ts Salt
    1/4 ts Baking powder
      4    (10 -ounce) veal chops
      2 tb Olive oil
    1/2 c  Dijon mustard
      2 c  Chopped mild herbs
      1 c  Veal reduction, hot
      1 c  Julienned grilled apples
      1 tb Unsalted butter
      1 tb Chopped parsley
           Salt and pepper
      2 tb Chopped chives
           Essence
 
  Preheat the oven 400 degrees. For the spatzle: Cook the apples, wine,
  lemon juice, shallots and garlic, down until the apples are soft.
  Remove from the heat and puree until smooth. Bring a pot of salted
  water to a boil, reduce the heat, and maintain a simmer. In a bowl,
  stir the apple puree, eggs, flour, 1 teaspoon salt and baking powder
  together. Place a colander over the pan, and press through the holes
  into the hot water using a rubber spatula. When the spatzle floats to
  the surface, cover and cook the spatzle until it swells and is
  fluffy. Remove from water and shock in ice water. Drain the spatzle
  and set aside. For the veal chops. In a sauté pan, heat the olive
  oil. When the pan is smoking hot, sear each chop for 2-3 minutes on
  each side. Season each chop with Essence. Remove from the pan and
  allow to cool. Cover each chop with the mustard and crust with the
  chopped herbs. Place the chops in the oven and cook for about 15
  minutes or until medium-rare. In a sauce pan, heat the veal reduction
  and grilled apples together. Bring up to a simmer and season. In a
  saute pan, melt the butter. Add the spatzle and saute for 3-4
  minutes. Stir in the parsley and season. Spoon the sauce over the
  platter. Mound the spatzle in the center of the sauce. Place the
  chops on top of the spatzle with their bones crossing. Garnish with
  chives and Essence.
  
  Yield: 4 servings
  




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Recipe ID 23048 (Apr 03, 2005)

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