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Délice de Veau Vosgienne à la Mama
(Veal Cordon Bleu, Braised)

"Soul food is our personal passport to the past.
It is much more about heritage than it is about hominy."
~ Sarah Ban Breathnach

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River Place in Alsace
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Délice de Veau Vosgienne à la Mama
(Veal Cordon Bleu, Braised)


The Lutece Cookbook
by André Soltner, 1995, Alfred A. Knopf

“Here is my mother’s version of what is usually called Veal Cordon Bleu.
It is country cooking, far away from classic French food. Chefs of haute
cuisine will have nothing to do with it.
But in my childhood [in Alsace], my mother made it for us often. Sometimes,
she would put it in a very slow oven, and then go to church. When she got home,
it would be just ready.
This was one of my favorites of the many dishes my mother made, and I have it
as a regular item in the lunch menu at Lutèce.”
 

1 pound veal (loin or top round), boned and trimmed, cut into 8 scallops
6 ounces Swiss cheese (Emmental or Gruyère), cut in 16 2-inch squares
3 ounces smoked ham (2 slices, each slice cut in 4 parts, each part approximately a 2-inch square)
Salt
Pepper, fresh ground
Flour for dusting the veal
2 eggs beaten with a little cold water
3/4 cup dry bread crumbs
2 tablespoons peanut oil
2 tablespoons (1/4 stick) unsalted butter
1/2 cup Fond de Veau [veal stock] or water
Juice of 1/2 lemon

1.  Put the scallops of veal between sheets of oiled parchment paper, and flatten them with the side of a cleaver to a thickness of about 1/4 inch. Each scallop should be about 4 inches by 5 inches.
2.  Put a slice of cheese over one end of each scallop, then put a slice of ham on each slice of cheese, then a slice of cheese on each slice of ham. Fold the exposed end of each scallop over the top slice of cheese. Season the veal with salt and pepper. Then sprinkle the veal with the flour, top and bottom.
3.  Brush the veal with the beaten egg, top and bottom. Then sprinkle the veal with the bread crumbs. Press the bread crumbs into the surface of the meat.
4.  Preheat the oven to 275 degrees [F].
5.  In an ovenproof skillet large enough to hold the 8 scallops, heat the oil and butter. Over medium heat, sauté the scallops on both sides until they are golden brown – about 3 minutes on each side.
6.  Add the Fond de Veau (or water) and lemon juice to the skillet. Cover the skillet with aluminum foil, or with a tight-fitting lid, and put it in the preheated oven for 30 minutes. Put the scallops on serving plates. Strain the cooking juices through a fine sieve. Serve immediately, with the cooking juices.
 

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