Drouet Valéry - Meat: The Art of Meat Cooking

Clean and thinly slice 14 ounces (400 g) porcini. Pour 2 tablespoons of walnut oil into a saucepan, add 1 tablespoons of butter, and cook the mushrooms for 5 minutes. Season with salt and pepper and transfer the mushrooms to a plate. Deglaze the saucepan with scant 1 cup (200 ml) strong veal broth over high heat and season with salt and pepper. Reduce the sauce by half over high heat. Pour in cup (150 ml) light cream and reduce again until you obtain a fairly thick sauce. Transfer to a high-sided container and blend with a hand blender. Pour the sauce into a saucepan. Add the cooked mushrooms and simmer over low heat for 5 minutes.

Pour cup (150 ml) strong veal broth () into a medium-size saucepan, bring to a boil, and cook for 10 minutes. Add cup (150 ml) light cream, then season with salt and pepper. Reduce the sauce over medium heat until thick. Add generous 1 tablespoon of strong mustard and 1 tablespoon of wholegrain mustard. Stir the sauce over low heat but do not allow to boil.

Melt 1 cup + 2 tablespoons (250 g) of butter in a double boiler, then skim off the foam (the milk proteins) that has formed on the top in order to obtain a clarified butter. Peel and chop 2 ounces (60 g) shallots. Place in a large saucepan with 1 teaspoon of cracked peppercorns, 1 tablespoon of chopped tarragon, and cup (150 ml) white vinegar. Reduce over medium heat until the liquid has evaporated. Add 4 egg yolks and 2 tablespoons of cold water; whisk for 68 minutes over low heat until smooth. Gradually whisk in the clarified butter; season with salt and pepper. Strain the barnaise sauce, then add 1 tablespoon of chopped tarragon.

Dry-fry 2 tablespoons of green peppercorns in a saucepan. Pour in 3 tablespoons of brandy, flamb, and reduce over medium heat. Pour in 3 tablespoons of port and reduce slightly once again. Pour in scant 1 cup strong veal broth (), season with salt, and reduce for 10 minutes over medium heat. Stir in generous 2 tablespoons of thick sour cream or crme frache and boil over high heat for 5 minutes, whisking constantly to make a fairly thick sauce. Blend the sauce with a hand blender.

Peel and chop 1 large onion, then put in a saucepan with cup (150 ml) white vinegar. Cook, uncovered, over medium heat until nearly all the liquid has evaporated. Pour in 1 cups (300 ml) light sour cream or crme frache; season to taste. Reduce the sauce by half over medium heat until thick, whisking occasionally.

Peel and chop 5 ounces (150 g) shallots. Put the chopped shallots in a saucepan with 1 cups (400 ml) red wine and 1 sprig thyme. Reduce by two-thirds over medium heat. Pour in scant 1 cup (200 ml) strong veal broth (); season with salt and pepper. Reduce for 15 minutes over medium heat until smooth. At the end of the cooking time, whisk in 1 tablespoons (20 g) of butter.

Peel and thinly slice 14 ounces (400 g) shallots. Cook the shallots in cup (80 g) butter in a wide saucepan for 30 minutes over low heat, stirring occasionally. Season with salt and pepper. Pour in generous 1 cup (250 ml) strong veal broth () and simmer for 1520 minutes.

Makes 1 quart (1 liter) broth

PREPARATION : 30 minutes
COOKING TIME : 4 hours 30 minutes
REFRIGERATION : overnight

The day before, roast 4 pounds (2 kg) veal bones, chopped into pieces, in the oven, pre-heated to 400 F (200 C), and 5 ounces (150 g) chopped veal shoulder or shank in a roasting pan for 3040 minutes.

Dry-fry 2 onions, peeled and cut in half (cut-side down), in a skillet for a few minutes over high heat until very well browned.

Peel and trim 5 ounces (150 g) carrots, 3 ounces (100 g) celery, and 3 ounces (100 g) leek (white part only). Chop finely.

Put the bones and the roasted meat in a large saucepan. Skim off the fat from the roasting pan and deglaze it with 1 large glass of water. Pour the resulting liquid into the saucepan, add the vegetables, the halved onions, calfs foot, and 1 bouquet garni. Cook for 5 minutes over high heat to brown well. Pour in enough cold water to cover. Bring to a boil and cook, uncovered, for at least 4 hours on a gentle boil, skimming the surface frequently. Strain the broth and cool. Chill overnight in the refrigerator.

The following day, remove and discard the layer of fat which has formed on the surface. Pour the liquid into a large saucepan and reduce it by about half to obtain a strong veal broth.

The day before, place 4 pounds (2 kg) lamb bones, chopped into pieces, and 2 onions, peeled and cut in half, in a roasting pan for 30 minutes to brown lightly in the oven, pre-heated to 400 F (200 C).