I know that fries topped with rich veal reduction and chunks of Roquefort cheese are a bit over the top but I couldn’t resist eating them. They are unbelievably delicious! You can buy veal/beef bones from your local butcher. Good quality veal stock is essential for this recipe. You can get it at upscale food markets. Yield is 4 servings.
ingredients
Veal Jus
French Fries
directions
Heat veal stock, bones, leek and garlic in a medium saucepan over medium heat.
Reduce heat to low and reduce to a glaze, about 1 to 1 1/2 hours or until reduced by half.
Strain and keep warm.
Peel and cut into potatoes 3-inch long, 1/3-inch wide sticks.
Soak in cold water for a minimum of 2 hours or overnight.
Remove fries from the water and dry very well.
Preheat oven to 150 degrees F.
Heat vegetable oil in a medium, narrow, heavy-bottomed pot with high sides to 320 degrees F.
Blanch french fries in the hot oil in small batches until soft and cooked through but not browned, about 3 minutes.
Drain on paper towels and cool to room temperature.
Increase oil temperature to 375 degrees F. and fry french fries in small batches until crisp and golden, about 2 to 3 minutes.
Drain on a rack.
Immediately season french fries with salt.
Keep warm on a rack in a low oven.
Serve the fries with the veal jus and the Roquefort sprinkled over top.