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1
Preheat the oven to 450F (230C).
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2
In a frying pan, melt 2 pats of butter over medium heat.
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3
Add the mushrooms, shallot, and garlic and sweat for 4 or 5 minutes, or until soft.
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4
Let cool for 5 minutes.
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5
In a large bowl, combine the veal, porcini mixture, thyme, soaked bread, egg, and salt.
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6
Mix together with your hands.
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7
Its wise to have a little hot pan on a burner, so you can cook and test a spoonful for flavor, then adjust the seasoning if needed.
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8
Divide the mixture in half, and shape each half into a ball.
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9
Flatten the balls a bit and then shape each one to look like a large chop.
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10
With a sharp knife, cut the caul fat in half, and wrap half around each chop.
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11
Finally, poke a hole at one end of each chop, and stick a bone into each hole.
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12
Drop the remaining 2 pats of butter onto the bottom of a large cocotte or other heavy ovenproof pot.
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13
Carefully lay the chops side by side in the pot.
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14
Place in the oven and cook for 30 to 40 minutes, basting with the butter every 4 or 5 minutes, until sizzling and fragrant, and the caul fat has melted down.
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15
In the meantime, bring a small pot of water to a boil over medium-high heat.
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16
Add the fennel and blanch for 2 minutes.
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17
When the veal is ready, toss the fennel in the cooking fat.
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18
Bring the cocotte to the table and serve at once.
