Braised Veal à l'Orange
Catherine Alexandrou, the chef-owner of Chez Catherine in Westfield, New Jersey, has skied in nearly every chef's race. She and her fiancé. Michel Bourdeaux, the executive chef of the restaurant Tatou in New York City, cooked the main course. It features tendrons of veal, which are cut from the cartilaginous portion of the breast (where the ribs meet). This particular part of the breast becomes meltingly tender when braised for a long time. If tendrons are not available at the butcher shop, veal ribs from the upper part of the rib cage can be used instead. More Veal Recipes
January 1996