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)
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.
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.
Recipe:
- 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
Ratings;
As with the other version of this recipe,
