Gallimaufry Part Two; The Bonus Tracks

The book calls for either breast of veal or mutton. About the only thing they have in common besides being ruminents is size, not texture, not flavor. I do plan to try the mutton variant some time.

(inspiration recipe in previous post)


veal which has been roasted, trimmed of fat, and cut to about 1.5 inch cube, ready to be cooked.
Cooled, cut, and ready to go

I had two chunks of veal breast, and only used one for last week’s post.

The other one was dinner tonight. This one called for verjus and pepper rather than mustard.


I cooked the onions rather longer, as I had more time to tend them, and added black pepper with the onions as well as with the meat. Next time, more black pepper. I used about two teaspoons of fresh-ground tellicherry peppercorns.

onions in a pan, cooked through
one of my favorite things

Salt went in with the onions, and verjus was used to deglaze the pan several times.
Instead of being earthy as the mustard iteration was, this was sharp and sweet. It was similar, of course, but different enough to stand alone.

Notes on verjus;

It’s the juice of unripe grapes. It can also be unripe other fruits, at need. I use pears for my home-made version.

It’s available as “sour grape juice’ through Middle Eastern markets.

Verjus is modernly prized as a way to add a grape-based acid to dishes without clashing with wine.

White balsamic vinegar is grape juice blended with white vinegar, and while similar in some respects, it’s different enough to not work as a good substitute.

Both versions are very pleasant, though different. I’ll make them again.


verjus being poured out of the wine bottle into the pan, by being poured over a spoon to prevent splashing
I used the spatula to prevent splashes. This verjus is quite mild.


  • One breast of veal
  • 2-4 medium onions,
  • 3 TBS olive oil to fry the onions in
  • 2 tsp black pepper
  • 1/4-1/2 c verjus


As with the other version of this recipe,


+   It’s hard to mess this up.
–    It’s also plain ol’ meat, with no fillers or ways to stretch it.
–    Needs a large enough sautee area to get the crust, and a cook with a good sense of “crisp” versus “burning.”
-/+  Needs a fair lot of onions, which can be precooked in a crockpot. The onions need a lot of time.
++   Delicious, if you like that sort of thing!
 The difference is that this calls for verjus, a somewhat expensive ingredient, and has a sharper tone, which would pair differently with the other dishes in a given course.

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