Name: Roasted Veal Chop with Morels
Cook time: 20 min
Total time: 1 hr
Yield: Makes 2 servings
Ingredients: 1 1/2 cups boiling water; 1 1/4 ounces dried morels (about 1 1/3 cups); 2 (1 1/3-inch-thick) veal rib chops; 1 tablespoon vegetable oil; 1 1/2 tablespoons unsalted butter; 1 garlic clove, smashed; 1 thyme sprig; 1 tablespoon finely chopped shallot; 2 tablespoon Cognac; 2/3 cup crème fraîche; 1/2 tablespoon chopped chives; 1 teaspoon chopped tarragon

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Roasted Veal Chop with MorelsRomulo Yanes

At La Côte Basque, this dish was originally served with an extremely rich cream sauce, but when Jean-Jacques Rachou took over in 1979, he reimagined a lighter version, one with pan juices and crème fraîche. It plays up the nutty, earthy morels beautifully.

Recipe notes

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