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16 ounces cut veal chop
1 stick of fresh rosemary
sea salt and black pepper
8 ounces of fresh clean Spinach
1/2 cup of fresh grated Parmesan cheese
1 whole jumbo eggs
1 teaspoon of fresh grated nutmeg
1 spoon of veal Demi-glace
2 ounces ladle of manufactured cream

Roasted rosemary veal chop aux jus on spinach parfait


For the spinach parfait:
Blend the raw spinach strained into a bowl then add the cream, with the Parmesan cheese, egg, the nutmeg and salt pepper to taste, fill out a 2 ounces aluminum baking cups and bake 15 minutes at 325 degrees, keep warm on the stove ready to serve
Seared the veal chop on a pan or on the griddle, then place on a roasted rack over a half sheet tray pan, roasted in the oven for about 20 to 25 minutes, and basted with fresh rosemary oil every ten minutes, reduce the veal demi-glace in a sauce pan adding the juice and the rosemary leaf from the cooking of the veal served with the spinach parfait and the sauce.