Cooking is generosity. Food has much more flavor when it is shared happily with others. The keys to really enjoying food are a beautiful, set table with friends around it and lively conversation. Here is a hearty but regal dish that one would be proud to serve to guests. I love these kinds of dishes because they embody the real reasons for a meal: friendship and conviviality.
Ask your butcher to prepare the meat: Trim the double rib and remove the outer layer of fat. Expose
Heat a little olive oil in a pan. Season the ribs with salt and brown each side and the fatty edge. Lower the heat and add a little butter, 1 clove of garlic, and 3 sage leaves.
Use an appropriately sized pan for cooking meat. It will be more practical and ensure better cooking.
Discard all the fat in the pan used to cook the veal. Add a little olive oil and the veal trimmings and sear* until brown. Loosen the caramelized juices on the bottom of the pan using a spoon. Lower the heat and cover the trimmings using some of the cold fond blanc.
Bring to a boil and skim. Add the remaining sage leaves and garlic clove. Cook over low heat. Reduce* until syrupy. Add the remaining fond blanc and reduce by two-thirds. Add the veal jus and continue cooking until a syrupy consistency is obtained. Strain the mixture through a colander, then through a fine-mesh chinois*. Set the sauce aside* in a small saucepan.
Butter should be monitored closely when cooking.
Remove the stalks from the snow peas, and cook in boiling salted water.
Wash and trim the carrot stems evenly. Turn*, cut into even pieces, and set aside. Wash and trim the root end of the scallions, then cut off and discard two-thirds of the green stems. Rub the potatoes with coarse salt to remove the dead skin, then rinse well, cut in half and set aside.
Heat a little olive oil in a pan. sear* the carrots, then add the potatoes and sear. When the potatoes are brown, put a little butter into the pan and season with salt. Add the garlic and scallions and cook for a few minutes.
You can peel and slice the vegetables in advance. To prevent them from drying out, wrap in damp paper towels.
Place a pastry ring on each plate and arrange the vegetables inside. Sprinkle with Parmesan and lightly brown the surface under a hot broiler.
Reheat the jus over low heat.
Cut the veal in two lengthwise. Serve browned side up on top of the vegetables; glaze the meat with a little jus.
If you use a wooden chopping board, waterproof it with Grapeseed oil from time to time.
A red Burgundy, such as a Volnay. Or perhaps a red Chinon wine from the central Loire.
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