Name: Pan Seared Veal Chop with Shiitake Flan
Yield: 100 servings
Cuisine: French
Ingredients: 100 EA VEAL RIB CHOP (Clean the bone); 8 OZ GARLIC - FRESH PEELED (crushed); 1 BG ROSEMARY - RTU (infuse oil with); 4 OZ SALT; 2 OZ PEPPER - BLACK WHOLE (crushed); 20 LB CARROTS (Boil with ginger, puree, cook in butter, finish with honey); 32 OZ HONEY (finish with); 16 LB ASPARAGUS IQF (MED) (Roast with oil/salt/pepper; use trims for fondue); 2 Qt Red Wine Sauce (Separate recipe (Code 999965)); 100 Ea Shiitake Flan (Separate recipe (Code 9999266)); 8 Cup Herb Salad (Separate recipe (Code 9999177))

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Pan Seared Veal Chop with Shiitake Flan — Formulation & Method | CuliNect