Recipes
To cook the double veal chop: allow the double veal chop to colour gently on a low flame in a mixture of butter and oil, then turn it over and let the other side colour gently until pale yel- low. Turn off the heat under the pan and let the meat rest.
Cook the morel mushrooms* in butter in a covered pan, then season them. Keep the cooking juices on one side to add to the meat sauce.
*120 g fresh morel mushrooms or 20 g dried morels
Sweat the finely chopped shallots in butter. Deglaze the pan juices with the white port. Allow it to reduce to 3/4s the ori- ginal quantity. Add the morel mushroom cooking juices*. Add the white chicken stock. Reduce until the liquid has a syrupy consistency. Add the cream, then reduce again slightly. Check the seasoning.
*(optional)
Process the chicken breast in a food processor with the salt and pepper until smooth. add the cream slowly. Chill till needed.
Cook the macaroni in boiling water, then cool and drain. butter a dome shaped stainless steel bowl. line with sliced macaroni. Coat the macaroni slices with the chicken stuffing and fill with the morel mushrooms in cream. Close the dome with another layer of stuffing. steam gently on a low flame.
Cut the veal chops in to 3 cm slices. arrange the slices on the side of each plate. serve the macaroni dome on the other side. Pour the morel mushroom sauce between the veal and the macaroni dome .
