Name: Pan Seared Veal Chop with Shiitake Flan
Yield: 100 servings
Cuisine: French
Ingredients: 100 EA VEAL RIB CHOP (Clean the bone); oil (infuse with crushed garlic and rosemary); 8 OZ GARLIC - FRESH PEELED (crushed); 1 BG ROSEMARY - RTU; SALT; 2 OZ PEPPER - BLACK WHOLE (crushed); 20 LB CARROTS; ginger (boiled with carrots); butter (cook puree in); 32 OZ HONEY (finish with); 16 LB ASPARAGUS IQF (MED) (use trims for fondue); chicken stock (a little); truffle oil (a few drops); 2 Qt Red Wine Sauce (separate recipe); 100 Ea Shiitake Flan (separate recipe); 8 Cup Herb Salad (separate recipe)

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