1500 New Hampshire Ave. NW
Washington, D.C. 20036
Silvan Kramer - Executive Chef (right)
and Lindsey Gustin (left)
Paupiette de Veau
(Short Braised Veal Roulade with
Buttermilk Polenta and Swiss Chard)
The Short Braised Veal Roulade
1) 4 pieces of 4 oz. Veal Escallops (Veal Loin)
2) 1 lb. Veal Shoulder
3) 2 cups Heavy Cream
4) 1 tbs. each of small diced Carrots, Onion and Celery Root
5) 2 tbs. diced Tomatoes
6) 2 tbs. small diced Bacon
7) 2 tbs. Olive Oil
8) 2 cups Mirepoix Vegetables (a mixture of small diced Carrots, Onion and Celery)
9) 4 cups Veal Jus
10) 1 cup Red Wine
11) 2 Sprigs of both Thyme and Rosemary
12) 1 pinch of Salt and Pepper to taste
1) Pound the veal loin pieces until it's 1/4 inch thick.
2) In a medium sized sauce pan, saute the bacon, onions, celery root and carrots until soft.
Add tomatoes and salt and pepper to taste. Stir and set aside.
3) Cut the veal shoulder in cubes and season with salt and pepper. Put the shoulder cubes
in a food processor and blitz until smooth. Then add half of the heavy cream and blitz
4) Remove the veal from the processor and fold in the remaining cream and the bacon-vegetable
mixture. Spread the mixture equally on the flattened loin and carefully roll them up. Use
toothpicks or a butcher string to tie the roulades.
5) Heat the olive oil in a round saute pan with very high edges or a rondeau. Saute the roulades
until nicely brown all around. Then remove from the pan.
6) Add the mirepoix vegetables in the same pan and saute until slightly brown. Then add the
red wine and let it reduce by half. Then add the roulades back to the pan and fill the pan
with Veal Jus until it covers the roulades by approximately 3/4.
7) Bring to a simmer, cover, and put in the oven at 360 degrees f. for around 20 minutes.
8) Then serve.
The Buttermilk Polenta
1) 2 cups Polenta
2) 3 cups Chicken Stock
3) 1 cup Buttermilk
4) 1/2 cup chopped Onion
5) 1 tsp. finely chopped Garlic
6) 2 Sprigs Thyme
7) 1/2 cup grated Parmesan
8) 1/2 cup Butter
1) In a deep pot, heat half of the butter and saute the onions and garlic until soft.
2) Pour in the chicken stock and buttermilk and bring to a boil.
3) Next add in the thyme and stir in the Polenta. Let simmer on low heat until soft.
4) Once soft, stir in the parmesan and butter.
The Swiss Chard
1) 1 large Swiss Chard
2) 3 tbs. Butter
3) 1 tbs. finely chopped Shallots
4) 1/2 cup Chicken Stock
1) Clean the Swiss chard by separating the leaves from the stems. Then slice the stems into
long slivers or batonnets and roughly cut the leaves.
2) Heat 2 tablespoons of butter in a saute pan and saute the chopped shallots.
3) Then add the Swiss chard stems and saute for a few minutes.
4) Next add in the Swiss chard leaves and stir well.
5) Add the chicken stock, let simmer and stir until the chard is soft.
6) Stir in the remaining 1 tablespoon of butter and check for seasoning.
In the Studio Kitchen with Silvan Kramer (left)
and Lindsey Gustin (right)