This recipe is from a PBS show from the dark ages before the internet. Used to be if you wanted to learn about cooking you either bought books or watched TV. PBS was the best back then. Still is if you really want to learn about food. The show was “In Julia’s Kitchen with Masterchefs” and it was a revelation back then. This recipe belongs to Joachim Splichal – now famous for Patina in Los Angeles. 25 years later I still have my dog-eared scrap of paper – repeatedly stained – from which I make this recipe. I’ve never found a better recipe in all these years. Serve it with barley risotto (as pictured), mashed potatoes, pureed white beans with garlic – just about anything. Braised carrots make a nice side. Veal stock really adds richness and depth to this dish but chicken stock will work in a pinch.
