INGREDIENTS: Grillade Sauce:
¾ cup butter
1 1/8 cups all-purpose flour
3 Tbsp. vegetable oil
1 ½ cups chopped mushrooms
1 ½ cups diced celery
1 cup diced onion
¾ cup diced carrots
1 ½ tsp. minced garlic
1 ½ cups dry red wine
2 bunches parsley stems
12 sprigs fresh thyme
12 black peppercorns
1 bay leaf
3 qts. reduced veal stock
1/3 cup Madeira

Andouille-Goat Cheese Grits:
2 ¼ cups white grits
3 qts. boiling water
3 cups finely diced andouille sausage
1 cup butter, room temperature
¾ cup heavy cream
12 oz. goat cheese, crumbled
3 Tbsp. chopped fresh parsley
1 ½ tsp. kosher salt
¾ tsp. cracked black pepper
6 lbs. veal leg cutlets, 1/8-¼-inch thick (IMPS/NAMP 1336)
1 ½ cups all-purpose flour
1/3 cup Creole seasoning
¾ cup vegetable oil
3 cups sliced red onions
3 cups sliced tri-color bell peppers
3 cups sliced assorted mushrooms
3 Tbsp. chopped garlic
¾ cup brandy
1/3 cup heavy cream
3 Tbsp. chopped fresh thyme
1 1/8 cups cold butter, diced
to taste, kosher salt and cracked black pepper
for garnish, chopped green onionsDIRECTIONS: For Grillade Sauce:
Melt butter in medium saucepan over medium heat. Gradually whisk in flour and cook until blond roux is pale golden and has a toasty smell, whisking constantly; remove from heat.

Heat oil in large saucepan over medium-high heat. Add mushrooms, celery, onion, carrots and garlic; cook until onion is well caramelized and vegetables are somewhat tender, about 10 minutes. Deglaze with red wine. Add parsley stems, thyme, peppercorns and bay leaf. Simmer until wine is reduced by half, stirring constantly. Add reduced veal stock; bring to a boil, skimming surface.

Temper roux with small amount of stock mixture; whisk into remaining stock. Simmer 10 minutes, or until slightly thickened. Stir in Madeira. Remove from heat; let stand 10 minutes. Strain. Yields about 2 quarts.

For Andouille-Goat Cheese Grits:
Slowly stir grits into boiling water in large saucepan, whisking constantly. Simmer 30 minutes, or until thick. Stir in sausage; return to temperature. Stir in butter and cream. Fold in goat cheese and parsley. Season with salt and pepper. Yields about 4 quarts.

Combine flour and Creole seasoning. Pound veal to 1/8 inch thickness; cut into 4x2 inch pieces. Dredge in flour mixture. Heat oil in large skillet over medium heat. Brown veal on both sides. Remove veal; keep warm.

Add onions, bell peppers, mushrooms and garlic to skillet; saute, scraping up browned bits, until tender. Add brandy; flame. Stir in Grillade Sauce, cream and thyme; simmer 5-10 minutes. Stir in a few pieces of cold butter at a time; remove from heat. Season with salt and pepper.

Per portion:
Place 1 1/3 cups grits on plate. Fan 4 pieces (about 6 oz.) of veal on grits; top with generous amount of sauce. Garnish with green onion.SERVINGS:12 servingsFrom:Executive Chef Gustar “Gus” Martin, Palace Cafe, New OrleansPHOTO CREDIT:Photo Credit: THE VEAL COMMITTEE