of Veal "Rossini at the Ritz"
1k500 rack of Veal
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
3 to 4cls Madeira for the sauce
50g diced beef Marrow
Juice of 1 Lemon
50g grated Parmesan
200g fine Caul of
40g Foie gras (preferably uncooked)
for decoration (optional)
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.
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
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
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
you value this page, please tell
a friend or
our mailing list.
1996-2000 Culturekiosque Publications, Ltd. All rights reserved.