1 pound fingerling potatoes, scrubbed and halved
1/2 cup olive oil
2 ears of fresh corn, scrapped from the cob
3 pounds veal shoulder, cut into 1/2-inch pieces
1/4 cup parsley
2 cups flour
Freshly ground black pepper
1/2 cup flour
Pinch of salt
2/3 cup lard
Emeril's Creole Seasoning (Essence), recipe follows
2 cups finely onions
3 to 4 tablespoons ice water
1 cup finely celery
Egg wash: 1 egg mixed with 1 tablespoon water
1 cup finely carrots
2 tablespoons chopped garlic
2 bay leaves
2 tablespoons chopped fresh thyme
1 cup beer
8 cups veal or dark stock
1 pound small morel mushrooms, cleaned
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
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