Denton County Living Well Magazine July/August 2018 | Page 43

VEAL WITH GREEN ASPARAGUS AND FRESH HERBS
S
ince the first enameled cast
iron pot came from the
foundry in France back in
1925, Le Creuset has been
synonymous with uncompromising
quality world round.
ated for its unsurpassed functionality
and sublime cooking results.
French-born Raymond Loewy be-
came internationally recognized
for his graceful and aerodynamic
designs for well-known brands in-
cluding Coca-Cola, Shell and Grey-
hound. He helped to shape the in-
dustrial world in the 20th century
and is today referred to as the father
of industrial design.
Today LeCreuset cast iron products
are made in the same factory ac-
cording to the same artisanal prin-
ciples as for the first pot almost a
century ago. Each product is cast
in individual sand molds and un-
dergoes a manual quality check
by French experts before they are
sent out to the shops. The design
represents a heritage in itself, and
functionality is not to be mistaken.
The iconic cast iron pot through
time has been produced in many
innovative flavors that have be-
come collectibles worldwide.
Historic and Collectible
LeCreuset's La Coquelle molds had
been in the historical archives. Once
found, 1,925 Loewy LeCreuset Co-
quelles were produced in Scandina-
via, symbolic of the year LeCreuset
was founded. Each Coquelle is in-
dividually numbered on the handle,
thus making the pan a functional collectible.
Coquelle & Raymond Loewy
In 1958, a collaboration between LeCreuset and the ac-
claimed designer Raymond Loewy led to the iconic cast iron
pot, La Coquelle. Both aesthetically and ergonomically was
La Coquelle revolutionary and quickly became a success—
not only in France, but also internationally. Besides being
an icon of industrial design was La Coquelle was appreci-
Coquelle's four quart size (4.8l/28cm) is a useful size for
many purposes. Its bright orange color—called Volcanic—
recreates the first color in which LeCreuset was offered. The
Coquelle, like other cast iron pots from LeCreuset, may be
used in the oven or on cooking surfaces, including induc-
tion. And La Coquelle is covered with a lifetime warranty.
Bon appétit!
Veal with green asparagus and fresh herbs
Serves 6
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2.2 pounds (1kg) of veal
20.2 ounces (6 dl) white wine
4 cups water
1 sprig rosemary, 2 bay leaves, 2 dill
stalks and 2 parsley stalks
• 8 whole peppercorns
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1/8 ounce (5 ml) whipping cream
1 tsp. sea salt
4 tbsp. corn starch
1 lemon
Freshly ground white pepper
1 bunch green asparagus
1. Cut the meat into pieces of approximately 1½ x 1½ in. (4 x 4
cm). Add meat, wine and water to the pan, and cook slowly up.
Remove impurities with a slotted spoon.
2. Tie the rosemary, bay leaves, dill stalks, parsley stalks into a
bunch and drop into the pot, along with the whole peppercorns. Boil
meat, covered, over low heat for an hour. Then dry the pan edges
and remove tied bundle.
3. Add cream and salt. Thicken the sauce with the corn starch,
mixed with a little water. Stir until the sauce thickens for about 6-8
minutes. Season with lemon juice and white pepper.
• 4 carrots
• 1 pound (500 g) sugar snap peas
• 1 bunch of chervil (or substitute with
more parsley)
• 1 bunch dill
• 1 bunch flat-leaf parsley
4. Cut the carrots into slices and add them pan. Cut the asparagus
and sugar snap peas and cook them in the sauce for 5-6 minutes
before serving.
5. Chop the herbs and put a little aside to decorate with. Turn the
chopped herbs just before serving.
6. Arrange fricasseed in deep plates and garnish with herbs on top.
Serve with cooked asparagus, potatoes, or good bread.
Tip: Serve directly from the pot, which is both beautiful and practi-
cal, and will keep its contents warm for a long time.
DENTON COUNTY Living Well Magazine | JULY/AUGUST 2018
41