METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.
Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Milk-fed Veal Chops Cooked in Beurre Noisette, Veal Juice With Beurre Noisette and Hazelnut Cream
2013-08-06
https://www.metro.ca/userfiles/image/recipes/cotes-veau-lait-rotie-beurre-noisette-4753.jpg
PT20M
PT50M
PT1H10M
Hazelnut Cream:Make sure the beurre noisette and hazelnut preparations are not rancid before using them.Melt the butter in a saucepan. Add the green onions and stir using a wooden spoon until caramelized. Add the hazelnuts and sauté1 minute. Deglaze with the white wine and reduce by half. Add the chicken stock and reduce by half. Add the cream and mix in the blender 2 minutesto obtain a smooth, creamy texture. Add salt and pepper and put aside.Veal Juice with Beurre Noisette:Pour the wine in a saucepan and reduce by half over high heat. Add the veal stock and reduce by half. In another saucepan, heat the butter over high heat until it is hazelnut colored. Transfer into the first saucepan, add salt and pepper as needed and put aside.Veal Chops:In a frying pan (cast iron if possible), melt the butter until it starts to froth. Add the garlic cloves and thyme. Season the veal chops and brown them over medium heat on both sides until colored. Put them in the oven 10 minutes at 230°C (450°F) and put aside.Potatoes:Cook the potatoes 15 to 20 minutes in salted water. Drain using a strainer. Heat a frying pan over high heat. Add the bacon and butter and sauté lightly. Add the potatoes, hazelnuts and aragula. Add salt and pepper. Sauté and put aside.Garnish:Put the potatoes on individual plates. Garnish with a veal chop. Top with a little veal juice and hazelnut cream. Add salt and pepper and serve with snow peas.
4
Metro
0
0
0
0
hazelnut cream
1 Tbsp. butter
2 green onion, chopped
1/3 cup (40 g) hazelnuts, shelled
1/3 cup (80 mL) white wine
1/3 cup (80 mL) white chicken broth
1/3 cup (80 mL) heavy cream (35 %)
2 Tbsp. Salt
white pepper
veal juice with beurre noisette
1/2 cup (125 mL) red wine
3/4 cup (190 mL) veal stock
1/2 cup (225 g) unsalted butter
veal chops
butter
3 garlic cloves
4 thyme
4 milk-fed veal chops
potato
16 new small potatoes, quartered
1/2 tsp. Salt
1/4 cup (45 g) bacon, thinly sliced
2 Tbsp. butter
36 hazelnut, shelled
2 cups (100 g) aragula
fleur de sel
freshly ground pepper
Garnish
8 snow peas
salt and pepper
Milk-fed Veal Chops Cooked in Beurre Noisette, Veal Juice With Beurre Noisette and Hazelnut Cream
-
![]()
Gluten-free
4
servings
0:20
Preparation
0:50
COOKING
1:10
TOTAL TIME
Ingredients
-
hazelnut cream
-
1 Tbsp.
butter
-
2
green onion, chopped
-
1/3 cup
(40 g)hazelnuts, shelled
-
1/3 cup
(80 mL)white wine
-
1/3 cup
(80 mL)white chicken broth
-
1/3 cup
(80 mL)heavy cream (35 %)
-
2 Tbsp.
Salt
-
white pepper
-
veal juice with beurre noisette
-
1/2 cup
(125 mL)red wine
-
3/4 cup
(190 mL)veal stock
-
1/2 cup
(225 g)unsalted butter
-
veal chops
-
butter
-
3
garlic cloves
-
4
thyme
-
4
milk-fed veal chops
-
potato
-
16
new small potatoes, quartered
-
1/2 tsp.
Salt
-
1/4 cup
(45 g)bacon, thinly sliced
-
2 Tbsp.
butter
-
36
hazelnut, shelled
-
2 cups
(100 g)aragula
-
fleur de sel
-
freshly ground pepper
-
Garnish
-
8
snow peas
-
salt and pepper
Preparation
Hazelnut Cream:
Make sure the beurre noisette and hazelnut preparations are not rancid before using them.
Melt the butter in a saucepan. Add the green onions and stir using a wooden spoon until caramelized. Add the hazelnuts and sauté
1 minute. Deglaze with the white wine and reduce by half. Add the chicken stock and reduce by half. Add the cream and mix in the blender 2 minutes
to obtain a smooth, creamy texture. Add salt and pepper and put aside.
Veal Juice with Beurre Noisette:
Pour the wine in a saucepan and reduce by half over high heat. Add the veal stock and reduce by half. In another saucepan, heat the butter over high heat until it is hazelnut colored. Transfer into the first saucepan, add salt and pepper as needed and put aside.
Veal Chops:
In a frying pan (cast iron if possible), melt the butter until it starts to froth. Add the garlic cloves and thyme. Season the veal chops and brown them over medium heat on both sides until colored. Put them in the oven 10 minutes at 230°C (450°F) and put aside.
Potatoes:
Cook the potatoes 15 to 20 minutes in salted water. Drain using a strainer. Heat a frying pan over high heat. Add the bacon and butter and sauté lightly. Add the potatoes, hazelnuts and aragula. Add salt and pepper. Sauté and put aside.
Garnish:
Put the potatoes on individual plates. Garnish with a veal chop. Top with a little veal juice and hazelnut cream. Add salt and pepper and serve with snow peas.
Source :
Metro
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
