Recipe courtesy of Emeril Lagasse
8 to 10 servings


  • 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
  • Salt
  • 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


In a large stock pot, or Dutch oven, over medium heat, add the olive oil. Season the veal with salt and pepper. Season the flour with Essence. Dredge the veal in the seasoned flour, coating each side completely. When the oil is hot, brown the veal for 2 to 3 minutes on each side, or until very brown on all sides. Remove the veal and set aside. Add the onions to the pan and season with salt and pepper. Saute for 2 minutes Add the celery and carrots and continue to saute for 1 minute. Season with salt and pepper. Stir in the garlic, bay leaves, and thyme. Cook for 1 minute. Add the beer to the pan, scrapping the bottom and sides to loosen the browned particles. Add the stock. Bring the liquid up to a boil and reduce the heat to medium low. Add the veal and simmer for 2 hours. In a mixing bowl, toss the mushrooms, potatoes, corn and parsley with salt and pepper. Add to the pot and continue to cook for 1 hour or until the sauce is stew-like and the meat is tender. Preheat the oven to 350 degrees F.

In a mixing bowl, combine the flour and salt Add the lard and work it in with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time. Form the dough into a smooth ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Remove the dough from the refrigerator and place on a lightly floured surface. Roll out the dough into a rectangle about 20 inches in diameter and 1/8-inch thick. Fold the dough into fourths and carefully remove the dough from the surface. Pour the stew into a large greased baking dish or pan (12 quart casserole dish). Place the dough directly over the pan. Tuck the excess dough evenly into the sides of the dough. Crimp the dough firmly. Make several small slits in the top of the dough, this will allow the steam to escape. Egg wash the dough and place on a baking sheet. Bake until the top is golden brown, about 25 to 30 minutes. Remove and cool for 5 minutes before serving.


Combine all ingredients thoroughly and store in an airtight jar or container.

Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.

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