Recipe courtesy of Emeril Lagasse
Yield:
4 servings

Ingredients

  • 1/2 pound veal sweetbread nuggets
  • Essence, recipe follows
  • 1/2 cup flour
  • 1 tablespoon olive oil
  • 2 tablespoons chopped shallots
  • 2 teaspoons chopped garlic
  • 1 tablespoon finely chopped fresh parsley leaves
  • 1/4 cup grated Parmigiano-Reggiano
  • Salt and freshly ground black pepper
  • 4 double-cut veal loin chops (about 14 ounces each and with a 3-inch bone)
  • 3 tablespoons butter
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon
  • 2 cups medium diced peeled Granny Smith apples
  • 2 cups medium diced Butternut Squash, blanched
  • 1 cup toasted pecan pieces
  • 4 slices of foie gras (about 2 ounces each)
  • 1 cup veal reduction
  • 1 tablespoon chopped chives
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme

Directions

Preheat the oven to 400 degrees F. Season the sweetbreads with Essence. Season the flour with Essence. Dredge the sweetbreads in the flour, coating completely. In a saute pan, over medium heat, add the oil. When the oil is hot, add the sweetbreads and pan-fry until crispy, about 2 minutes. Remove and drain on a paper towel, and cool. In a mixing bowl, combine the sweetbreads, shallots, garlic, parsley and cheese. Mix well. Make a 2 inch pocket in the side of each veal chop. Season the chops with Essence both inside and out. Divide the stuffing into fourths and stuff into each veal chop. In another saute pan, heat the remaining oil. When the oil is hot, sear the chops for 2 minutes on each side. Remove from the heat and place the pan in the oven and roast for 6 to 8 minutes for medium-rare. In another saute pan, over medium heat, melt the butter. Add the sugar and cinnamon. Cook, stirring constantly until the sugar starts to reach the caramel stage, about 6 minutes. Add the apples, squash and pecan pieces. Season with salt and pepper. Saute for 3 to 4 minutes. Remove from the heat and keep warm. Heat a small saute pan, over medium heat. Season the fois gras with salt and pepper. Sear the foie for 1 minute on each side. Remove and drain on paper towels. Add the stock to the pan of foie gras fat. Bring to a simmer and remove from the heat. To serve, spoon the apple/squash mixture in the center of each plate. Place each veal chop on top of the apple mixture. Spoon the sauce over the veal chops. Lay each piece of fois gras on top of each chop. Garnish with chives.

Combine all ingredients thoroughly.

Yield: 2/3 cup

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