Recipe - Veal With Leek And Roquefort Sauce

SAUCE
3 tablespoon Unsalted butter
2 One half pound Leeks; (white and pale
; green parts only),
; halved lengthwise,
; cut or sliced up into
; 1/2inch pieces
; (about 6 cups)
1 tablespoon Sugar
1 teaspoon Dried thyme; crumbled
Salt and freshly ground
white pepper
2 One half cup Chicken stock or canned
lowsalt broth; boiled
until
; reduced to One half cup

VEAL
8 1 inch thick veal loin
chops; (about 8 ounces
; each), fat and
; sinewtrimmed
Dried thyme; crumbled
Freshly ground pepper
3 tablespoon Unsalted butter
One fourth cup Brandy
One fourth cup Whipping cream
6 tablespoon Unsalted butter; cut into 6
pieces,
; room temperature
1 One half ounce Roquefort cheese; crumbled
(about 1/2
; cup)
Salt and freshly ground
white pepper

For sauce: melt butter in heavy large skillet over medium heat. Add leeks,
sugar and thyme. Season with salt and pepper. Cook until liquid evaporates
and leeks begin to soften, stirring occasionally, about 10 minutes; do not
brown. Transfer all but 1 cup leek mixture to bowl and reserve for garnish.
Stir remaining leeks, reduce heat to low and cover. Cook until leeks are
very soft and lightly caramelized, stirring occasionally, about 20 minutes.

Puree caramelized leeks and stock in blender until smooth. (Can be prepared
1 day ahead. Cover reserved leeks and sauce separately and refrigerate.)

For veal: Preheat broiler. Season veal with thyme and pepper. Melt 3
tablespoons butter in heavy large skillet over medium heat. Add veal and
cook until just pink inside, about 4 minutes per side. Transfer to plate
and cover to keep warm. Add brandy to skillet and cook until liquid is
almost evaporated, scraping up any browned bits. Add cream and leek sauce
and bring to simmer. Whisk in 6 tablespoons butter 1 piece at a time. Add
cheese and any accumulated meat juices and whisk until smooth. Season with
salt and pepper. Divide sauce among broilerproof plates. Top with veal and
sprinkle reserved leeks over. Broil until leeks are heated through, about 1
minute.

Serves 8.

Bon Appetit May 1990

Converted by MC_Buster.

NOTES : In this elegant entree, the leeks mellow to lend a bit of sweetness
to the sauce.

Converted by MM_Buster v2.0l.