Noix de Veau Vichy

Roast Veal with Carrots

Method

Vichy, France, is considered a health spa. Carrots are considered a health food, and this recipe is a spécialité of Vichy. The carrots may be left whole, or carved into miniature carrots, but our chef made the dish in the following fashion, and I think I prefer it done so.

Prepare Noix de Veau Braisée. Cut about 8 carrots into 1/16-inch cubes (à la Brunoise). To do this cut carrots into 1/16-inch lengthwise slices, then cut into strips the same thickness and then into cubes. Tedious, but not hard. Put these little pieces into a skillet with ¼ pound butter, ¼ cup water, ½ teaspoon salt, 1 tablespoon sugar, and a dash of white pepper. Cut a circle of foil to fit inside the pan, butter it, and lay it on top of the carrots. Cover with a lid. Simmer for about 30 minutes over very low heat. Check periodically to be sure the carrots do not burn.

Spoon around precarved roast. Sprinkle with minced parsley and serve. Strain braising liquid, season, and serve separately.

Wine

Les Bonnes Mares

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