Cooking in the kitchen of a friend of Jean-Marie, we did not have an espresso machine to make the foam on the milk, so he used an immersion blender. You could also use an immersion blender, or beat the hot, coffee-infused milk like crazy with a whisk.
We used veal from a farm just outside Philadelphia. You should use the whitest veal you can find.
Put the milk and crushed coffee beans in a small saucepan and heat without letting the milk boil. Remove from the heat and let infuse for 10 minutes. Strain the coffee milk into a small pitcher and refrigerate until chilled.
Put the endives in a bowl and toss them with the lemon juice, sugar, salt, and white pepper. Heat
Season the medallions of veal with salt and white pepper. Heat the remaining
Pour the fat out of the sauté pan and pour in the white wine. Boil the wine, scraping up any brown bits from the bottom of the pan until it is reduced by two-thirds; then add the veal stock. Boil until the sauce is reduced by half. Add the sauce to the endives, toss them in the sauce, and reheat.
Froth the coffee-flavored milk on the steam jet of an espresso machine (or with a hand mixer or immersion blender) until there is a good head of foam.
To serve, arrange the hot endives with their sauce in the middle of each of 4 hot plates. Set a veal medallion on top of each mound of endive. Spoon a dollop of coffee-milk foam on top of the veal so that it falls over the endive as well.
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