VEAL POJARSKI

Veal Pojarski image

This retro indulgence, called Pojarski de veau (veal Pojarski), was supposedly a favorite of Czar Nicholas I. It gained popularity in Montreal after the city hosted Expo in 1967. It is made with diced veal, mushrooms and butter, formed into a plump, flat-topped meatball and then stuck with a roasted bone, so that the dish looks like a chop but tastes richer and more tender. On any given day in the Joe Beef kitchen, the dish might also include ends of charcuterie, bacon, ham and seared duck livers; its essence is the succulent combination of cured and cooked meat.

Provided by Julia Moskin

Time 1h

Yield 2 servings

Number Of Ingredients 14

Ingredients

1/4 cup dried porcini mushrooms
4 tablespoons unsalted butter
1 shallot, finely chopped
1 clove garlic, minced
1/4 cup torn, day-old white-bread pieces (no crusts)
1/4 cup of milk
8 ounces diced roasted veal, pork or beef
8 ounces ground veal
Leaves of 1 thyme sprig
1 egg, lightly beaten
1 teaspoon salt
pepper
2 clean veal or lamb chop bones (optional; available at butcher shops)
4 thin slices bacon

Steps:

Soak the mushrooms in warm water to cover until soft (about 30 minutes), then drain and coarsely chop.
Heat oven to 450 degrees.
In a large skillet, melt 1/2 the butter over medium heat. Add the mushrooms, shallot and garlic. Cook, stirring, until shallot is translucent and soft, about 5 minutes. (Do not brown.) Transfer to a plate and set aside to cool for 5 minutes.
Soak bread in milk for 15 minutes, then lightly squeeze dry.
In a large bowl, combine porcini mixture, soaked bread, roasted meat, ground veal, thyme, egg and salt. To taste for seasoning, heat a small skillet and fry a chunk of the mixture until browned. Add salt and pepper to mixture, to taste.
Divide the mixture in half and shape each half into a ball, with a slightly flattened top and bottom. If using bones, poke a hole in one side of each ball and stick a bone into the hole.
Put the remaining 2 tablespoons butter in a heavy baking dish and gently lay the balls side by side. Lay 2 pieces of bacon on each and roast for 30 to 40 minutes, basting every 4 or 5 minutes, until sizzling and fragrant. Remove bacon for last 5 minutes of cooking. Serve hot.

Nutrition Facts : @context http, Calories 1281, UnsaturatedFat 46 grams, Carbohydrate 25 grams, Fat 100 grams, Fiber 4 grams, Protein 70 grams, SaturatedFat 46 grams, Sodium 1178 milligrams, Sugar 5 grams, TransFat 2 grams