In a saucepan, over medium heat, add the oil. When the oil is hot, add the shallots, anchovy and garlic. Saute for 1 minute. Add the ham and mustard. Continue to saute for 1 minute. Add the demi-glace. Bring the liquid to a boil, reduce the heat to medium-low and simmer for 4 minutes. Remove from the heat and serve.
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Preheat the oven to 250 degrees F.
In a oven-proof baking dish, combine the veal and 2 cups of the olive oil. Add the bouquet garni and garlic. Cover with aluminum foil. Place in the oven and cook for about 4 hours or until the meat is very tender. Remove from the oven and cool completely in the fat. Increase the oven to 400 degreesF. Drain the veal, reserving the oil and garlic.
In a food processor, fitted with a metal blade, combine the veal, the reserved garlic, shallots, parsley, Cognac, butter, and 1 tablespoon of the reserved oil. Pulse until well mixed, making sure not to puree the ingredients. Season with salt and pepper. Make a 3-inch slit on the side of each veal chop. Season the veal chops inside and out with Essence. Stuff each chop with about 1/4 cup of the veal mixture.
Heat 2 tablespoons of the remaining olive oil in a large skillet, over medium-high heat. Add the chops and sear for 1 to 2 minutes on each side. Remove from the pan and cool completely. Place a small slit in the center of each pastry square. Slide the pastry over the bone. Bring the ends of the dough together, shaping the dough to the chop. Trim off any excess dough and seal completely. Place the chops on a baking sheet and brush with the egg wash. Place in the oven and cook for about 15 minutes or until golden. Remove from the oven and allow to rest for 5 minutes before serving.
To serve, spoon the sauce in the center of each plate, place a the veal on the sauce and garnish with chives.