Veal Cutlets with Broad Beans and Girolle Mushrooms

Name: Veal Cutlets with Broad Beans and Girolle Mushrooms
Yield: Serves 4
Ingredients: 4 large sprigs of thyme; 100 ml white Port; 300 ml veal stock; 50 g butter; 100 ml double cream; Salt and pepper; 2 large rosé veal cutlets; Vegetable oil; 1 kg Scottish girolles; 4 kg broad beans in their shells; 4 kg large, waxy potatoes, such as Cara, Charlotte or Nicola; Small bunch chervil, chopped

Preparation info

Serves
4

Difficulty
Complex

Appears in

The Chef Book

By Chef Magazine

Published 2015

About

This is one of my favourite dishes. Veal isn’t popular in Britain but few are aware that British veal is produced to the highest standards in Europe, with the animal’s welfare a high priority. The result is the delicious rosé veal which has a pink, not white, flesh.

Ingredients

2 large rosé veal cutlets
4 kg large, waxy potatoes, such as Cara, Charlotte or Nicola

Main course
Gluten-free

Method

The veal cutlets should be well trimmed to remove any sinew and tied so that they maintain their shape during cooking. Season the meat.
Use a small knife to shape the potatoes into cocottes (resembling small eggs) and keep them in cold water.
Pod and blanch the broad beans in plenty of boiling salted water for about 90 seconds. Plunge th