Christine Cushing’s Poutine

Christine Cushing's Poutine
4 servings

I know that fries topped with rich veal reduction and chunks of Roquefort cheese are a bit over the top but I couldn’t resist eating them. They are unbelievably delicious! You can buy veal/beef bones from your local butcher. Good quality veal stock is essential for this recipe. You can get it at upscale food markets. Yield is 4 servings.



Veal Jus

pint veal stock
lb(s) veal/beef bones
leek, cut into chunks
clove garlic

French Fries

lb(s) Yukon Gold potatoes
quart vegetable oil, for frying
coarse salt
lb(s) Roquefort cheese


Step 1

Heat veal stock, bones, leek and garlic in a medium saucepan over medium heat.

Step 2

Reduce heat to low and reduce to a glaze, about 1 to 1 1/2 hours or until reduced by half.

Step 3

Strain and keep warm.

Step 4

Peel and cut into potatoes 3-inch long, 1/3-inch wide sticks.

Step 5

Soak in cold water for a minimum of 2 hours or overnight.

Step 6

Remove fries from the water and dry very well.

Step 7

Preheat oven to 150 degrees F.

Step 8

Heat vegetable oil in a medium, narrow, heavy-bottomed pot with high sides to 320 degrees F.

Step 9

Blanch french fries in the hot oil in small batches until soft and cooked through but not browned, about 3 minutes.

Step 10

Drain on paper towels and cool to room temperature.

Step 11

Increase oil temperature to 375 degrees F. and fry french fries in small batches until crisp and golden, about 2 to 3 minutes.

Step 12

Drain on a rack.

Step 13

Immediately season french fries with salt.

Step 14

Keep warm on a rack in a low oven.

Step 15

Serve the fries with the veal jus and the Roquefort sprinkled over top.

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