Recipe from Le Cordon Bleu
Adapted by Julia Child
- Total Time
- 1 hour 15 minutes
- Rating
- 4(36)
- Notes
- Read community notes
This dish, which was featured in The Sunday Times Magazine in 2006, is a fussy dish that takes time, but impresses with its creativity and depth of rich flavor. The result of hard work in the kitchen is revealed with panache at the table, when dinner guests open their steaming packets of parchment paper to find a perfectly cooked veal chop swathed in mushrooms, ham and shallots. Cue applause! —Julia Child
Featured in: Sacré Cordon Bleu!
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Ingredients
Yield:Serves 6
- 11tablespoons unsalted butter
- 2large shallots, finely chopped
- 10ounces mushrooms, trimmed, rinsed, dried and finely diced
- Salt and freshly ground black pepper
- 6veal chops, trimmed, 6 ounces each
- 2tablespoons vegetable oil
- 12thin slices cooked ham
- 1egg white, beaten
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
487 calories; 38 grams fat; 19 grams saturated fat; 1 gram trans fat; 14 grams monounsaturated fat; 3 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 28 grams protein; 716 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Heat 3 tablespoons of the butter in a large skillet over low heat. Add the shallots and sauté until softened. Increase the heat to high and add the mushrooms. Season with salt and pepper. Sauté until all the moisture has evaporated, then spread the mixture on a plate to cool.
Step
2
Heat the oven to 400 degrees. Season both sides of the chops with salt and pepper. Heat the oil and 1 tablespoon of the butter in a large skillet over high heat. Add the chops and brown lightly on both sides. Transfer to paper towels to drain, and pat dry.
Step
3
Cut six 12-by-10-inch rectangles of parchment paper. Melt the remaining 7 tablespoons butter. Position a rectangle of parchment so that the 10-inch side is directly in front of you. Brush with butter, and place a tablespoon of the mushroom mixture in the middle of the lower half of the rectangle. Top with a slice of ham, topped with a veal chop. Cover the veal with another slice of ham and another tablespoon of mushrooms. Repeat with the remaining pieces of parchment paper, veal chops, mushrooms and ham.
Step
4
Brush a ¼ -inch border of egg white along the 3 edges of the lower half of the rectangles. Fold the upper half of the rectangle over the veal, and align the edges. Again brush the 3 edges with egg white, then fold and crimp the edges to make a strong seal. Continue until all six chops are encased in parchment. Brush the surface of the parchment with the remaining melted butter, and brush the crimped edges again with egg white. Lay the veal packets on a baking sheet and bake until the packets are puffed and brown, about 15 minutes. Transfer each packet to a plate to be opened at the table.
Ratings
4
out of 5
36
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Cooking Notes
Vins Mom
This is a great dish. I realized from the photo that I needed a lot more of the mushrooms, using about 20 oz. of mushroom caps for 3 chops. I was not happy with the ham I used. I looked for some Bayonne ham to no avail. Make sure your ham is not cut too thick. The dish went together really easily and the chops cooked perfectly in 15 min., being succulent and pink. Yum. I will definitely make this again.
Lou
Great festive dish and quite easy once you get the hang of it. A question: is it best to use boneless veal chops or leave the bones in?
Liz
From the accompanying article, this is what Julia Child herself had to say about this dish "I could never have guessed at the veau en surprise, though, as the paper wrapping was just a lot of tomfoolery -- the kind of gimmicky dish a little newlywed would serve up for her first dinner party to épater the boss's wife."
Vins Mom
This is a great dish. I realized from the photo that I needed a lot more of the mushrooms, using about 20 oz. of mushroom caps for 3 chops. I was not happy with the ham I used. I looked for some Bayonne ham to no avail. Make sure your ham is not cut too thick. The dish went together really easily and the chops cooked perfectly in 15 min., being succulent and pink. Yum. I will definitely make this again.
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