Medaillions of Veal Rossini at the Ritz

The Menu
Medaillions of Veal "Rossini at the Ritz"
(serves 4)

Ingredients:

1k500 rack of Veal
500g baby poivrade Artichokes
300g red Peppers
1 finely chopped Onion
1 Onion cut in half
1 Carrot cut into chunks
100g round Rice (Italian if you can get it)
150g diced Mushrooms
2cls Madeira for the risotto
3 to 4cls Madeira for the sauce
50g diced beef Marrow
30cls Oil
Juice of 1 Lemon
50g grated Parmesan
200g fine Caul of pork
100g Butter
40g Foie gras (preferably uncooked)
Chives for decoration (optional)

Preparation

Ask your butcher to debone the rack of veal and cut into 4 thick medaillions. Open up the medaillions like a book or a pouch by slicing them side on with a knife.

Preparation of the Risotto

Gently cook the finely chopped onion in butter then add the mushrooms. Mix in the rice and add the Madeira, then cover with salted water. Allow to cook for 20 minutes (or until the rice is cooked) and blend in the marrow, Parmesan and cream. Keep warm.

Preparation of the stock

Brown the bones on all sides. Add the onion and carrot and continue to brown. Deglaze with the Madeira and then cover with stock or water. Allow to simmer and reduce to obtain a rich tasty Jus de Veau. Sieve, and adjust the seasoning.

Preparation of the sauce

Force the foie gras through a sieve or fine mesh and pour the hot Jus de Veau over it, stirring well to blend.

Preparation of the vegetables

Cut the artichokes in four and remove the outer leaves and central furry tuft. Sautée raw in olive oil with a little lemon juice to keep them from browning. Grill the peppers under a hot grill and peel them. Cut them into finger-size strips and soften them in hot olive oil with thyme and laurel.

Preparation of the medaillions

Fill the medaillions with the risotto and fold them over. Wrap the caul round each medaillion to keep it firmly closed. Cook the medaillions in a mixture of oil and butter at medium heat for about 3 minutes on each side to give them a nice golden colour. Withdraw from the pan and keep hot, allowing to stand for a few minutes.

Present the medaillions sliced through and slightly opened out to reveal the stuffing. Garnish behind with the artichokes, peppers and sprigs of chives (optional). Add the sauce and serve immediately.

In keeping with what is now a tradition at Rossini dinners, we asked Guy Legay, head Chef at the Ritz, to create a dish specially for the occasion. The risotto with which the medaillions are stuffed is Rossini's own recipe. The foie gras sauce gives the dish a rich 19th century touch totally in keeping with Rossini's tastes in the art of fine eating. A LYNCH BAGES 1975 was perfect with this dish.

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