Christine Cushing's Poutine

  • serves 4
Christine Cushing
Christine Cushing

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.

53 Ratings
Directions for: Christine Cushing's Poutine


Veal Jus

4 pint veal stock

½ lb(s) veal/beef bones

1 leek, cut into chunks

1 clove garlic

French Fries

2 lb(s) Yukon Gold potatoes

1 quart vegetable oil, for frying

coarse salt

¼ lb(s) Roquefort cheese


Veal Jus

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

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

3. Strain and keep warm.

French Fries

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

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

3. Remove fries from the water and dry very well.

4. Preheat oven to 150 degrees F.

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

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

7. Drain on paper towels and cool to room temperature.

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

9. Drain on a rack.

10. Immediately season french fries with salt.

11. Keep warm on a rack in a low oven.

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

See more: North American, Potatoes, Cheese, Beef, Appetizer, Side

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