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Smothered Veal and Morel Pie (Emeril Lagasse) Recipe

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Smothered Veal and Morel Pie (Emeril Lagasse)
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Ingredients
32
Count
Nutrition
1247
Calories
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Ingredients:

  • 1/2 cup olive oil
  • 3 lb veal shoulder , cut into 1/2-inch pieces
  • 1/2 cup flour
  • emeril's creole seasoning ( essence) , recipe follows
  • 2 cups finely onions
  • 1 cup finely celery
  • 1 cup finely carrots
  • 1 cup beer
  • 8 cups veal or dark stock
  • 1 lb fingerling potatoes , scrubbed and halved
  • 2 ears of fresh corn , scrapped from the cob
  • 1/4 cup parsley
  • 2 cups flour
  • pinch of salt
  • 2/3 cup lard
  • 3 to 4 tbsp ice water
  • egg wash : 1 egg mixed with 1 tbsp water
  • recipe from new new orleans cooking by emeril lagasse and jessie tirsch, published by william and morrow, 1993.
  • 2 1/2 tbsp paprika
  • 2 tbsp salt
  • 1 tbsp black pepper
  • 1 tbsp onion powder
  • 1 tbsp dried thyme

Directions:

  1. In a large stock pot, or Dutch oven, over medium heat, add the olive oil. Season the veal with salt and pepper. Season the flour with Essence. Dredge the veal in the seasoned flour, coating each side completely. When the oil is hot, brown the veal for 2 to 3 minutes on each side, or until very brown on all sides. Remove the veal and set aside. Add the onions to the pan and season with salt and pepper. Saute for 2 minutes Add the celery and carrots and continue to saute for 1 minute. Season with salt and pepper. Stir in the garlic, bay leaves, and thyme. Cook for 1 minute. Add the beer to the pan, scrapping the bottom and sides to loosen the browned particles. Add the stock. Bring the liquid up to a boil and reduce the heat to medium low. Add the veal and simmer for 2 hours. In a mixing bowl, toss the mushrooms, potatoes, corn and parsley with salt and pepper. Add to the pot and continue to cook for 1 hour or until the sauce is stew-like and the meat is tender. Preheat the oven to 350 degrees F.
  2. In a mixing bowl, combine the flour and salt Add the lard and work it in with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time. Form the dough into a smooth ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Remove the dough from the refrigerator and place on a lightly floured surface. Roll out the dough into a rectangle about 20 inches in diameter and 1/8-inch thick. Fold the dough into fourths and carefully remove the dough from the surface. Pour the stew into a large greased baking dish or pan (12 quart casserole dish). Place the dough directly over the pan. Tuck the excess dough evenly into the sides of the dough. Crimp the dough firmly. Make several small slits in the top of the dough, this will allow the steam to escape. Egg wash the dough and place on a baking sheet. Bake until the top is golden brown, about 25 to 30 minutes. Remove and cool for 5 minutes before serving.
  3. EMERIL'S CREOLE SEASONING (ESSENCE)
  4. Combine all ingredients thoroughly and store in an airtight jar or container. Yields: about 2/3 cup
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1246.73 Kcal (5220 kJ)
Calories from fat 560.29 Kcal
% Daily Value*
Total Fat 62.25g 96%
Cholesterol 358.69mg 120%
Sodium 3193.65mg 133%
Potassium 2016.05mg 43%
Total Carbs 76.62g 26%
Sugars 4.57g 18%
Dietary Fiber 11.64g 47%
Protein 91.13g 182%
Vitamin C 23.2mg 39%
Vitamin A 0.2mg 7%
Iron 16.3mg 90%
Calcium 304.7mg 30%
Amount Per 100 g
Calories 161.49 Kcal (676 kJ)
Calories from fat 72.57 Kcal
% Daily Value*
Total Fat 8.06g 96%
Cholesterol 46.46mg 120%
Sodium 413.67mg 133%
Potassium 261.14mg 43%
Total Carbs 9.92g 26%
Sugars 0.59g 18%
Dietary Fiber 1.51g 47%
Protein 11.8g 182%
Vitamin C 3mg 39%
Iron 2.1mg 90%
Calcium 39.5mg 30%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 29.3
    Points
  • 32
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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