Instructions: To prepare the veal: Preheat the oven to 250 F. Season the veal with salt and pepper. Heat the clarified butter in a large ovenproof skillet until it sizzles. Add the veal and sear for about 30 seconds on all sides, until lightly browned. Add the butter and melt; add the rosemary and sage and turn in the butter, then take the pan off the heat. Spoon the rosemary and sage leaves on top of the meat, then baste with melted butter. Insert a meat thermometer in the center of the meatiest part. Put in the oven. When the internal temperature of the meat reaches 100 F, reduce the oven heat to 200 F. Baste the meat with the pan juices. When the internal temperature reaches 125 F, reduce heat to 175 F. Baste again with the pan juices. When the internal temperature reaches 140 F, reduce heat to 150 F and open the oven door. Add 2 tablespoons of butter, let it melt, then baste the meat with the pan juices. The roast will stay pink inside and can "coast" for up to 2 hours.

To make the crepes: Beat the eggs in a large bowl and stir in the flour and salt. Whisk in the milk, then stir in the potatoes. Heat one-fourth of the butter in a large crepe or saute pan. Ladle batter into the pan and spread it around with the back of the ladle. Cook until bubbles form and the edges begin to brown, about 1 minute. Turn and cook on the other side until golden brown. Remove from pan and set aside on a plate. Repeat to make at least 4 crepes. Set aside and keep warm; do not stack the warm crepes.

To make the filling: Heat the clarified butter in a medium saute pan or skillet over medium-high heat and add the shallots and chanterelles. Saute, turning frequently, until they begin to color. Add 1 tablespoon of the butter and toss. Pour the beef stock into the pan and stir up the browned bits. Add the potato and cook briefly to let the mixture thicken slightly; the liquid should be nearly evaporated. Season with salt and pepper and remove from the stove.

Preheat the oven to 150 F. Butter a baking dish. Reserve 1 cup of filling. Divide the remaining filling among the crepes and place in the center of each. Fold each crepe in half, then in half again (quartered). Dust the crepes with bread crumbs and parsley and dab each with a bit of the reserved tablespoon of butter. Place the folded, filled crepes in the baking dish and bake for 5 minutes.

To make the sauce: Warm the veal stock over medium heat. Stir in the butter and let it melt. Swirl together.

To make the garnish: Heat the canola oil to 370 F. Pat the parsley sprigs and root strips absolutely dry. Drop them into the oil, then remove almost immediately. Drain on paper towels.

To serve: Place a filled crepe on each warmed serving plate. Cut the veal saddle into 4 large chops and place 1 on each plate. Spoon the reserved mushroom filling between the crepes and chops. Spoon the sauce around the chops. Garnish each with bits of fried parsley and strips of fried parsley roots.

Chef Lisl Wagner-Bacher

Restaurant: Landhaus Bacher
Carinthia, Austria

NOTES : Slices of tender oven-roasted veal are served with potato crepes filled with mushrooms, and a rich sauce of reduced veal stock and butter. The veal is roasted by slowly reducing the oven temperature as the internal temperature of the meat goes up; depending on the thickness of the meat, this can take 2 to 3 hours. The basting is important as veal does not have enough fat to baste itself.

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