1 cup kosher salt
1/2 cup sugar
4 pounds boneless veal breast
2 gallons milk, divided
4 quarts white veal stock or low-sodium chicken stock
2 yellow onions, chopped
4 celery stalks, chopped
2 leeks (white part only), halved lengthwise and thinly sliced
1 Bouquet Garni (see note)
1/4 cup unsalted butter
1/2 cup all-purpose flour
1 pound white pearl onions, peeled
12 cremini mushrooms, quartered
4 cups heavy whipping cream
2 to 3 teaspoons sea salt
1/4 teaspoon ground white pepper
2 teaspoons hot sauce (optional)
1/2 cup Creole cream cheese
1/4 cup sour cream
Juice of 2 lemons
4 large egg yolks
Hot cooked potatoes (for serving)
In a small bowl, combine salt and sugar. Spread salt and sugar mixture over veal, and refrigerate uncovered for 24 hours. Brush off excess salt mixture from veal, and soak in 1 gallon milk for 24 hours in the refrigerator; discard milk.
Cut veal into 1 to 1 1/2-inch cubes. In a large Dutch oven, heat 1 gallon of milk over medium-high heat to almost boiling; reduce heat, add veal, and simmer 30 minutes. Remove veal from milk mixture, and pat dry. Reserve 1/2 cup cooking liquid.
In a large stockpot, add veal stock, and bring to a boil over medium-high heat; reduce heat, and simmer. Add veal, yellow onion, celery, leek, and Bouquet Garni. Skim any fat or foam that rises.
In a large cast-iron skillet, heat butter over medium heat; whisk in flour until smooth. Cook, whisking until a blond roux forms, about 5 minutes.
Whisk roux into veal mixture, and cook until veal is fork tender, about 1 1/2 hours; add pearl onions, and cook 30 minutes more. Add mushrooms and cream. Season to taste with salt, white pepper, and hot sauce, if desired.
In a large bowl, whisk together Creole cream cheese, sour cream, lemon juice, and egg yolks, whisking thoroughly. Whisk in 1/2 cup veal cooking liquid, and add Creole cream cheese mixture to veal. Serve with potatoes.
In a large square of cheesecloth, combine 5 black peppercorns, 4 sprigs fresh thyme, 4 cloves garlic, and 2 bay leaves. Gather corners of cheesecloth, and secure with kitchen twine.
By Chef Chris Lusk, Restaurant R’evolution