• Sautéed the meat trimmings with the oil. Complete the browing with the butter. Remove the meat from the pan. Peel, wash and cut all vegetables into mirepoix. Crush the garlic cloves. Sautéed the vegetables into the same pan. Place back the meat in the pan and cover with the chicken broth or white chicken stock. Season with salt. Reduce the liquid and pour additional broth. Reduce the liquid and pour again additional broth. Finally reduce the liquid until the desired texture and taste are reached. Strain and pour the liquid through a fine sieve. Store in a refrigerated place. When needed heat up the jus and reduce with pieces of fresh butter

Veal stock

• Put the veal bones in a pan en bring to the boil. Let ik cook a few minutes. Remove the bones and throw the water away. Clean the pan and put the bones together with the meat into the pan and fill it with cold water. Bring to the boil again and simmer if necessary. Add the carrots, celery, onion, bouquet garni. After two hours take away the meat and cut it in small cubes. Let the stock go for another 8 hours, seeve and cool down. You will need half a liter.

Veal ragout

• Melt the butter in a pan and let it fizz without browning. Add the flour and stir until golden yellow. Let go a few minutes until shiny. Pour the stock little by little to the mixture until it is completely mixed and shiny. Let is go for a few minutes until it is done. Add the gelatine and then the cream, egg yolks, worcestershire sauce and mustard. Bring to the taste with salt, pepper and nutmeg. Mix with the cubes of veal meat and a last the parsely. Cool the ragout in a flat bowl overnight.

Croquettes

• Make a ball of 75 grams of the ragout. Roll it out as a cylinder and roll it through the fine bread crumbs. Stir the egg whites with the flour and cover the rolls with it. At last roll the croquettes through the rough bread crumbs. Heat the oil up to 180ºC or 356ºF. Bake them in 4 minutes. Beware that the temperatures lowers when you add cold croquettes. So do not add too much at one time.

Mise en place

• Bring the water and milk to the boil in a saucepan and add the pasta, garlic and salt. Cook for 5 minutes. Strain and put the pasta back into the pan with the cream and cook until the pasta is cooked.

Finish

• Add 2/3 of the parmesan cheese and put the pasta in a buttered dish. Sprinkle with the rest of the cheese and drizzle with melted butter. Then grate under the grill until the top is brown.

Chocolate mousse

• Finely cut the chocolate and melt in a bowl au bain marie. Remove from heat when the chocolate is melted. Beat the egg whites until half stiff, add the sugar little by little and stir the mixture until fully stiff. First, mix the egg yolk and cream with the chocolate. Use a spatula. Directly afterwards, carefully combine the egg white to the mixture. Divide the mixture into glasses and place in the fridge.

Coffee cream

• Right before serving, whisk the cream and water. Whisk until slightly foamy and add the coffee. Pour the cream onto the chocolate mousse and sprinkle a bit of cacao powder. Serve immediately.

Preparations

• Wash and cut the vegetables in mirepoix. Tomatoes do not have to peeled.

Cooking

• A veal stock can be made in 2 ways, light or dark coloured. If you want to make a light coloured stock, you start with blanching the bones. Bring a pot with water to the boil, add the bones and cook for 5 minutes. Take the bones out and rince them under cold water. Take new water and cook the bones together with the vegetables. When you want a dark stock, you first brown the bones in the oven on 250ºC. When brown, add the carrots and onions, mix all and brown for another 5 minutes. Pour the grease out and deglace with white wine while scraping all brown and tasteful parts on the bottom of the pan. Place the pan on the stove and reduce until half. Add all vegetables and herbs, add water and bring to the boil. Turn the fire low and shimmer until all foam has disappeared. Let it go for at least 8 hrs. After this time, you seave the liquid and reduce until one third. Now you have got a demi glace. When you reduce until half, you have got a glace.