The veal came out beautifully!

Image of Roasted Veal Chops and Sweetbreads with Lemon and Rosemary

See for yourself (if you haven’t tasted for yourself; we hope you have). The veal chops are perfectly seared and crispy brown on the outside, and the inner meat is soft and tender. The sweetbreads (in this photo, the sweetbread is the lighter brown and white item on top) have a wonderful crispy outside and are even softer and tenderer on the inside than the veal — light and fluffy as a cloud. And the vegetables are just saturated with flavor. The dominant note is the fennel, sharp and aromatic, but the subtle citrus and rosemary shine as well. When you think about it, this is really quite a simple dish — meat and vegetables — yet it’s so elegant when done like this.

Behind the Dish: Roasted Veal Chops and Sweetbreads with Lemon and Rosemary

What goes into Roasted Veal Chops and Sweetbreads with Lemon and Rosemary? Well, obviously, veal chops, lemon and rosemary. Veal “sweetbreads” are the thymus gland of the animal, and have a mild flavor and creamy texture; they’re often considered the best of all sweetbreads.

Julia Child acquired this recipe from Daniel Boulud, whose restaurant Daniel is one of the hottest eating spots in Manhattan. You can find a two-part video of its preparation linked here.

It starts with roasting the veal chops in a pan with vegetables. The ones we’re using are carrots, celery, turnips, and fingerling and redskin potatoes. The original recipe also calls for fennel; we’re using fennel seed. The sweetbreads are pierced with a sprig of fresh rosemary from our rooftop, fried in hot oil to crisp them, and seasoned with salt, pepper and lemon juice.

The chops are then roasted with slices of, and juice from, lemons (we’re using Meyer lemons — for their fragrance and sweetness), white wine (we’re using dry vermouth), more fresh rosemary and chopped parsley. Each meal will feature a chop topped with a sweetbread, surrounded by the vegetables and drizzled with vermouth-enhanced veal jus.

This is going to be a fine dish indeed. We hope you’ll join us.

Julia Project Dishes for Week 6

Ruth and Todd just put together the list of Week 6 dishes for the Julia Project. Sounds like we’re in for another delicious week!

Monday, Sept. 14 — Roasted Lamb Inspired by the Renaissance Agnello Al Forno (In Julia’s Kitchen with Master Chefs, p. 171)

Tuesday, Sept. 15 — Roasted Veal Chops and Sweetbreads with Lemon and Rosemary (In Julia’s Kitchen with Master Chefs, p. 32)

Wednesday, Sept. 16 — Filets of Beef in Pasilla Chile Sauce (Cooking with Master Chefs, p. 79)

Thursday, Sept. 17 — Tuna À La Provençale (Mastering the Art of French Cooking Volume 1, p. 219)

Friday, Sept. 18 — Crème Fraîche Ice Cream with Figs and Peaches (In Julia’s Kitchen with Master Chefs, p. 205)

Saturday, Sept. 19 — Lobster Thermidor (Mastering the Art of French Cooking Vol. 1, p. 221)