Title: Veal Chop with Puree of Apple Spaetzle
Categories: Meat/beef, Emeril, Ethnic, Am/la
Yield: 4 servings
2 md Green apples
1/2 c White wine
Juice of one lemon
1 tb Shallots; minced
1 ts Garlic; minced
2 Eggs; lightly beaten
1 1/2 c Flour
1 ts Salt
1/4 ts Baking powder
4 Veal chops (10oz ea)
2 tb Olive oil
1/2 c Dijon mustard
2 c Mild herbs; choppedc
1 c Veal reduction, hot
1 c Grilled apples; julienne
1 tb Unsalted butter
1 tb Parsley; chopped
Salt and pepper
2 tb Chives; chopped
Essence
Preheat the oven to 400 degrees.
For the spaetzle: 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 boil, reduce heat, and maintain
a simmer. In a bowl, stir the apple puree, eggs,
flour, 1 teaspoon of aslt and baking powder together.
Place in a colander over the pan, and press through
the holes into the hot water using a rubber spatula.
When the spaetzle floats to the surface, cover and
cook the spaetzle until it swells and is fluffy.
Remove from water and shock with ice water. Drain the
spaetzle and set aside. For the veal chops: In a
saute 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 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
mediu-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 spaetzle and saute for 3-4 minutes. Stir in the
parsley and season. Spoon the sauce over the platter.
Mound the spaetzle in the center of the sauce. Place
the chops on top of the spaetzle with their bones
crossing. Garnish with chives and Essence.
Source: Essence of Emeril, #EE2331, TVFN
formatted by Lisa Crawford, 5/12/96
