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1
Preheat the oven to 400 degrees F. Season the sweetbreads with Essence.
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2
Season the flour with Essence.
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3
Dredge the sweetbreads in the flour, coating completely.
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4
In a saute pan, over medium heat, add the oil.
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5
When the oil is hot, add the sweetbreads and pan-fry until crispy, about 2 minutes.
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6
Remove and drain on a paper towel, and cool.
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7
In a mixing bowl, combine the sweetbreads, shallots, garlic, parsley and cheese.
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8
Mix well.
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9
Make a 2 inch pocket in the side of each veal chop.
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10
Season the chops with Essence both inside and out.
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11
Divide the stuffing into fourths and stuff into each veal chop.
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12
In another saute pan, heat the remaining oil.
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13
When the oil is hot, sear the chops for 2 minutes on each side.
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14
Remove from the heat and place the pan in the oven and roast for 6 to 8 minutes for medium-rare.
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15
In another saute pan, over medium heat, melt the butter.
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16
Add the sugar and cinnamon.
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17
Cook, stirring constantly until the sugar starts to reach the caramel stage, about 6 minutes.
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18
Add the apples, squash and pecan pieces.
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19
Season with salt and pepper.
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20
Saute for 3 to 4 minutes.
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21
Remove from the heat and keep warm.
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22
Heat a small saute pan, over medium heat.
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23
Season the fois gras with salt and pepper.
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24
Sear the foie for 1 minute on each side.
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25
Remove and drain on paper towels.
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26
Add the stock to the pan of foie gras fat.
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27
Bring to a simmer and remove from the heat.
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28
To serve, spoon the apple/squash mixture in the center of each plate.
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29
Place each veal chop on top of the apple mixture.
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30
Spoon the sauce over the veal chops.
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31
Lay each piece of fois gras on top of each chop.
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32
Garnish with chives.
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33
Combine all ingredients thoroughly.
