RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Veal Chops, Braised with Parsley Dressing - meat
French Jewish cuisine is a huge gap in my understanding of Jewish cuisine. When I read the French recipes in my book JEWISH REGIONAL COOKING, they seem to be kosher versions of things I might find in any French cookbook. I haven't found any cookbook which explains the Jewishness in the recipes. That point was emphasized when I was looking through a new cookbook, MAMA LEAH'S JEWISH KITCHEN. After seeing recipe upon recipe which were obviously traditional, I came across a recipe for Beef Stew with Wine. The introduction read, "This may not sound very Jewish, but don't say that to a French Jew!" Below I've included the recipe for a French Jewish veal dish. Author Richard Haase says the dish "exemplif[ies] the subtle flavors of French Jewish cuisine." Please, read the recipe. If you overlook two issues -- the recipe uses margarine rather than butter and the meat is usually seared before baking -- could someone please explain how this is Jewish rather than something Julia Child or Pierre Franey might prepare? Karen Selwyn * * * * * * * Braised Veal Chops with Parsley Dressing 1 cup plus 1 tablespoon margarine 1 cup finely chopped onions 1/2 cup finely chopped carrots 1 teaspoon dried basil 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 1 1/2 cups white wine 1 cup chicken broth 4 tablespoons vegetable oil 1 cup unflavored bread crumbs 1 teaspoon lemon juice 3 tablespoons finely chopped parsley 8 loin veal chops, 1-inch thick Preheat the oven to 350 degrees. In a medium sized saucepan, combine 1 cup margarine with the onions, carrots, basil, salt, pepper, wine and chicken broth. Cover and simmer for 10 minutes over medium heat. Heat the vegetable oil in a small skillet. Add the breadcrumbs and brown for 3-5 minutes over a low heat. Stir in the lemon juice, parsley and the remaining tablespoon of margarine. Cook over a low heat, stirring frequently for 2-3 minutes. In a large flameproof casserole, arrange the veal chops in a single layer. Pour the broth-vegetable mixture over the chops. Sprinkle the parsley-breadcrumb mixture over top of everything. Cover and cook for 40 minutes or until the veal is tender.
