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
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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