Braised Breast of Veal with Yellow Corn Polenta Cakes, Glazed Vegetables, and Sweet Garlic

Preparation info
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By Thomas Keller

Published 1999

  • About

A week before the French Laundry opened, I cooked this in my oven at home for the original crew, and we sat out on the back deck and ate together. It was the last time we did that, so this is a meaningful recipe to me, an original French Laundry dish.

The veal breast (ask your butcher for a Bobby veal breast; from a very young animal, it’s smaller than a regular breast) is braised, then cooled; the bones are removed and the breast is folded over to double its thickness, cut into ser