Secrets from Latil's Landing
at Houmas House
Plume de Veau
Serves 4
For Veal:
4 7ounce veal strip loin steaks
1tbs olive oil
Salt and pepper to taste
Preheat oven to 400 degrees and season veal
with salt and pepper. Heat oil in a medium size
sauté pan over high heat and brown each side of
the veal until golden brown. Then place veal on a baking sheet and cook in the oven for eight
minutes or until an internal temperature of 130
degrees. Serve veal with tasso potato cake and
blue cheese demi-glace.
Tasso Potato Cake:
2 large peeled potatoes
1 cup diced tasso
1 egg beaten
Salt and pepper to taste
2 tbsps olive oil
Using a box type cheese grater shred the
potatoes into a mixing bowl. Combine the tasso,
egg and salt and pepper to the potatoes. Heat
olive oil in a medium sauté pan over high heat.
Carefully add the potato mixtures to the sauté
pan and press down on it with a flat spatula to
form a flat circle shape potato cake in the pan.
Brown for 3 minutes then gently flip the potato
cake and brown this side for 3 minutes. Remove
the potato cake from sauté pan to a cutting
board and cut it to the desired shapes for
serving using a knife.
For Blue Cheese Demi-Glace:
1 cup demi-glace
¼ cup heavy whipping cream
¼ cup blue cheese crumbles
In a small saucepan heat demi-glace to a
simmer. Whisk in the heavy cream and blue
cheese until the cream is incorporated and the
Recipe courtesy of Jeremy Langlois,
Executive Chef, Latil's Landing and Cafe'Burnside. | 
