Name: Veal Medallions with Caramelized Belgian Endive and Coffee Foam
Yield: Serves 4
Cuisine: American
Ingredients: 2 tablespoons freshly squeezed lemon juice; 1 teaspoon coffee beans, crushed; 1 cup milk; 3 Belgian endives, cut in half lengthwise, cored, then sliced crosswise ½ inch thick; salt and freshly ground white pepper; 2 cups Veal Stock; 4 loin of veal medallions, 5 to 6 ounces each; 1 cup dry white wine; 4 tablespoons olive oil; 2 tablespoons butter; 1 teaspoon sugar

Preparation info

Serves
4

Difficulty
Medium

Appears in

America's Best Chefs Cook with Jeremiah Tower

By Jeremiah Tower

Published 2003

About

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.