Glazed Veal with Ham and Noodle Souffle ▶
Veal roasted with herbs and onions is glazed with thickened pan juices and served with unusual souffles: noodles with smoky ham and parmesan cheese.
Ingredients
- Salt and freshly ground white pepper
- Veal Rump - One, 4 – 5 pound (alt.top sirloin roast)
- Unsalted Butter - 2 tablespoons
- Smoked Bacon - 1/2 cup, diced
- Thyme - 2 sprigs, fresh
- Rosemary - 1 sprig, fresh
- Bay Leaves - 2
- White Onion - 1, chopped
- Ham and Noodle Souffle
- Wide Fresh Noodles - 1-1/4 cups 1/2-inch, cooked al dente
- Ham - 1 cup, diced
- Salt and freshly ground white pepper
- Sour Cream - 1 cup
- Parsley - 3 leaves, minced
- Unsalted Butter - 2 tablespoons
- All-Purpose Flour - 2 tablespoons
- Milk - 1 cup
- Parmesan Cheese - 1/2 cup, grated
- Eggs - 4, separated
- Whole Egg - 1
- Vegetables
- Broccoli Florets - 1 cup, divided into small pieces
- Miniature Carrots - 1 cup, peeled
- Sugar Pea Pods - 1 cup
- Miniature Yellow Pattypan Squash - 4, cut in half
- Unsalted Butter - 2 tablespoons
- Salt and freshly ground pepper to taste
- Veal Gravy
- Cornstarch - 1/2 tablespoon
- Cold Water - 1/4 cup
- Pan juices (above)
- Veal Stock - 3/4 cup (see Basics)
Instructions
To prepare the roast: Preheat the oven to 375 F. Salt and pepper the roast on all sides. In a large ovenproof pot over medium-high heat, melt the butter and add the bacon bits. Cook until they sizzle, then add the roast and sear on all sides. Add the thyme, rosemary, bay leaves, and onion and continue cooking until the meat is completely browned and the onion is translucent. Place in the oven and cook 1-1/2 to 2 hours, until the meat is cooked through and tender.
To make the souffles: Butter four 4-inch ramekins. Stretch the noodles out full length and cut on the diagonal into 1/2-inch pieces. Combine the noodles, ham, salt and pepper, sour cream, and parsley in a medium bowl. Melt the butter over medium heat and stir in the flour with a whisk. Cook, stirring constantly, until the flour has lost its “raw” smell and the mixture has thickened slightly. Whisking constantly, slowly pour in the milk and cook until the mixture thickens. Add this sauce, half of the cheese, the egg yolks, and the whole egg to the noodle mixture and stir to blend. Beat the egg whites until stiff peaks form and fold into the noodle mixture. Put the mixture into the prepared ramekins and sprinkle the remaining parmesan on top. Place in a deep baking pan and fill half way up the sides of the dishes with hot water. Place over two stove burners on medium-low heat and simmer 30 minutes, until the noodles are soft and the souffles are slightly firm. Or, place in the 375 F oven with the roast for 30 minutes. Preheat the broiler to high and brown the tops of the souffles.
To prepare the vegetables: Bring a large pot of water to a boil. Drop the broccoli into the water, let the water return to a rolling boil, cook 30 seconds, and lift out with a slotted spoon. Repeat with each of the remaining vegetables, one type at a time. Set aside and keep warm.
To finish the roast: Remove the roast from the oven and set aside to rest for 5 – 7 minutes. Meanwhile, dissolve the cornstarch in the cold water. Add the veal stock to the pan juices and heat over medium heat. Stir in the cornstarch. Whisk gently until the juices thicken. Strain through a fine-meshed sieve and keep warm.
To serve: Melt 2 tablespoons of butter in a large saute pan over medium heat and warm the vegetables, stirring occasionally. Slice the roast and place slices on each plate. Unmold the souffles and place on the plates. Ladle hot gravy over the roast slices.
