4 veal cutlets trimmed of any sinew, and reserve trimmings for sauce
500 g shelled broad beans blanched in boiling water for 30 seconds then refreshed in ice water. Just before serving pop the beans out of their skins
1 tablespoon butter
24 sage leaves julienned
50 ml chicken stock
White breadcrumbs (take 11 white slices, crust removed)
200 g butter
12 sage leaves
40 g parmesan grated
1 egg yolk
1 teaspoon dijon mustard
1 tblsp cream
Put bread, sage, parmesan and egg yolk into a food processor and blend.
Add butter, cream, mustard and blend till smooth.
Roll into a sausage shape, wrap in cling film and refrigerate
4 desire potatoes
50 g flour
50 ml chicken stock
Cook the potatoes in their skins on rock salt in a hot oven until soft.
Put the saffron in a pan and sweat in a little olive oil, then add the chicken stock and reduce.
Scoop potato from skins and pass flesh through drum sieve, add saffron reduction and the flour and knead together.
Roll into a sausage cut into 1 cm pieces.
Drop into boiling water.
When the gnocchi rise to the top of the water, remove with a slotted spoon gently and refresh in iced water
1 litre veal stock
1 carrot chopped into mirepoix
1/2 onion chopped into mirepoix
1 celery stick chopped into mirepoix
1/2 head garlic, halved across
1 sprig thyme
1 bay leaf
150 ml white wine
50 g butter
Julienne half of the sage leaves and reserve for service.
Roast the meat trimmings, vegetables, garlic.
Deglaze with white wine, and reduce completely.
Add thyme, bay leaf and sage stalks.
Add the veal stock and cook quickly for one hour.
Strain and stir in the butter.
Seal the veal on top of the stove in some vegetable oil then put in a 260 degrees oven for 8 minutes until pink, cut a slice of the crust and place on top of the chop after it has rested. Put a little butter in a pan and heat until slightly brown, add the julienne of sage then the broad beans, gnocchi and a little chicken stock and reduce to a coating consistency.
Season with salt and pepper, then spoon this around the plate.
Glaze the veal crust under a salamander or with a blow torch.
Place in the middle of the plate, pour over sauce and serve.