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Fricadelles de Veau a la Crème
Beurre de Moutarde
Flamiche - Quiche Aux Poireaux
We really love our veal patties, so tonight we used the left over veal from the ballotines to make veal fricadelles with cream sauce, which was delicious. Tonight was particularly decadent - we also had leek quiche cooked as a gratin (without the pastry) and it was fantastic, boil the leeks down for 20 minutes then add them to the cream, egg mixture and sprinkle with swiss cheese - divine! I wish I could remember what the third Julia touch was (this was the week of three Julia recipes each night, we were so busy devouring the veal and leeks that it's difficult to remember. Actually it was dijon mustard butter, which I used to enrich the sauce for the fricadelles but also used with some stir fried carrots and garlic shoots, cooking them in the melted butter and then adding a few small spoons of the butter to the final stir fry.
Why garlic shoots you ask? Le Gourmand had been sent to get celeriac and was assured that the garlic shoots were in fact celeriac. Luckily garlic shoots and mustard butter make a fine team.
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