Chef Gabriel Rucker and sous chef Erik Van Kley, Le Pigeon, Portland. Corn-Braised Veal Breast: 5 lb. veal breast 2 bottles white wine 5 shallots, peeled and sliced 2 heads garlic 1 bunch thyme 1 bunch tarragon 1 bunch parsley 2 bay leaves 1⁄4 cup black peppercorns 6-8 corn cobs Creamed Corn: 1 cup minced yellow onion 1 quart white and yellow corn 1 Tbsp. minced garlic 1 tsp. fresh thyme Veal Bacon: 2.5 lb. veal breast as needed, salt as needed, smoked paprika as needed, minced tarragon ...
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