Julia Child’s Veal Scallops | Jamie & Julia 

Every once in a while I remember Jamie used to be a vegetarian, and my head 'splodes.

I finally did it, I have watched every episode, I am caught up to the present after mainlining this series for two weeks. Wait a minute.... This is awful, I have to wait now?? Great series, Jamie! I cook a lot, but this has been really inspiring to get to some of these classical dishes. And the progress you've made! Watching them all back-to-back makes for such a dramatic evolution. Looking forward to the next one!

Ah, memories! My Dad was an avid cook who learned by experience, sound familiar? Back in the day we loved watching Julia. I once saw her drop an entire chicken on the floor and laugh it off. Priceless!

I have a Julia Childs book and it scares the shit out of me. Lol. I love watching you tackle her recipes. Much love!

Im so proud of you for having the confidence/experience/knowledge to not be a slave to the recipe but to decide to reduce the time browning the escalopes

It's obvious that it's an old book because almost all the recipes you've made are much fattier / heavier than currently in France, it's funny. Today we cook with olive oil more than with butter. My arteries thank me lol. It's one of my favorite dishes when I don't know what to cook for dinner, with pasta or rice. Good video and sorry for my rough English

My husband immediately said oh is this what we are eating next ? Lol

One thing I will always love an appreciate from Julia is that she wasn't scared to show us that mistakes can and will happen, and that they are a silly moment to look back and giggle at instead of freaking out and killing yourself over getting everything perfect every time. Ever cook makes mistakes, whether it's at a 5-star restaurant (though in this case you say a little swear then get it perfect the next time) or at home. So, laugh it off and try again or just roll with it, might not be what you expected but you can still have fun and a good outcome.

Thank you for sharing your experience ,it helped me prepare this meat .I’m vegan , for decades was not preparing meat , but today someone very dear to me expressed wish for this meat .💖and you helped me refresh my lost skill in cooking this meat .Everything turned perfect .

What a pleasure to watch, love how you dont over think it just jump in and do it. Learning as you go along

Just found your site & love it! @76yo I still have your books, which I bought whenI owned my 1st condo. I was going to learn how to cook... for friends, not myself... I couldn't care less. I was fairly successful, problem being when invited back: "Oh! Make that again!". My history is strange: my Mom was an excellent cook, creative, my Grandma, her mother was superb, Italian/French descent. I used to tease my Mom, and she'd fire back: "Yes she is, but knows maybe 100 recipes. It gets tired! You're only there on holidays!". That shut me up, and they both loved JC, more for laughs than expertise. They'd watch the show together, giggling at the contents: "Yeah! But I know that!". When I showed the books to my Mom, she thumbed through them: "She's a good writer, but there's easier ways to do it". Thanks for the funny memories!

I had a cookbook with a similar recipe, without the shrooms. Creamy sauce, salt, black pepper, thyme, and paprika. Cheers !

Beautiful dish. You nailed it. Yes, It was a luncheon...but that was back before supersizing and all day grazing.

Thanks you for your hilarious Canadian humour Jamie. Best wishes from your next door neighbour in Hespeler.

Hi, I am Sammy and I am french, I think you made this recipe better then the french lol... love your channel

Consider substituting well-shaken coconut milk for heavy cream if your lactose-intolerant ... same richness, roughly the same cooking properties, a unique but likeable flavour, plus a tropical twist to any savoury recipe calling for heavy cream.

Nice one, and as the French say, "the sauce is everything"; and this sauce would be nice on pounded chicken or pork cutlets as well as the sweet little baby cows, which is technically beef. Heck that sauce would be nice over your cell phone too, creamy buttery, 'shroomy; what could possibly go wrong with that?!! Love it as always Jamie. Cool you beat the clock too! :D LOL

That looks very good ! you make recipes accessible and so easy to try 😃 thank you for your work ☺️🙂

I've been looking for veal for a year and my stores don't have it. I used to make this all the time. Also the Italian veal scalopini with lemon and capers

Don't forget that after the "little luncheon" Europeans sleep about 2-3 hours before returning to work :) Good Job, Jamie...

اI like the dish, I will try it today. I'm Basma from Algeria. I became a fan of yours. I started trying your recipes, even the freekeh soup. I tried it your way, and it was very wonderful. 😍I love you

Hi Jamie! I just started watching your videos; started with the oldest first and I’m working my way forward 😁. Just wanted to say thanks for the awesome content 👨‍🍳

Yay! You’re back with Julia! ❤️

Keep going I love every cooking video you make. Love you from 🇩🇿 💖

That looks really good.

Your passion is infectious.

This actually makes me wanna try veal, even cooking veal! Thanks Team J&J!

Happy New Year Jamie Thank you for sharing your journey with us An amazing time every time to watch your creations Just the best for you and your wife 🐬

Do the same but with pork loin. Yummy

wow! you beat the clock this time. (i would try this with thin eye of round rather than veal.)

I laughed to hear you describe the mix as a slurry. So appetising 🤣🤣🤣🤣🤣

Love it!

Ah, Superintendent Chalmers, welcome. I hope you’re prepared for a chic little luncheon…

They look more like 1/8" thick after pounding, so that was probably the problem. Check out "The French Chef Season 1" (Julia) and you'll see her veal scallops were way thicker. She also says "7 or 8 minutes" on the tv show, not just in the book.

I'm surprised that Julia didn't have you lightly dust the cutlets with flour. She almost always dusted her proteins in flour before she'd sauté them.

Made it, restaurant quality!

I think at a chic luncheon, what you made might serve 5 or 6 people. Probably good for one serving of a very fancy one-course dinner, though.

Ab fantastic ! Thanks Jamie. Adding to my goals in life😆

I love your videos

The guy Jamie buys butter from making 💸💸

This was my favourite "fancy" meal when I was growing up. And then I became allergic to mushrooms! 😭

First from Algeria 🇩🇿

Yep that's a lot of cream 😅 I'd omit that and serve with rice or salad or something for a luncheon cuz otherwise looks lovely. Also, have you seen Dan at ATK's channel? He did an awesome video on mushrooms, basically microwave them to drive off water after you slice them for perfect cook. But yours looked really nice!

I would make this with chicken. Yummo sauce for sure

Hi Jamie, when You are not familiar with veal scallops You really should have made Wiener Schnitzel for the dish of Austria. This is THE Austrian dish and it's original version is made with veal and not with pork. Also the Italian saltimbocca is made with veal scallops and is very very nice.

Great recipe, and enjoy watching you cook 🇩🇿👏

Yum

Hi Jamie: Very pleased you met your objective in this video. I haven't eaten veal in years because it is too expensive. I have been meaning to write to you about simmering vs boiling - JUST MY OWN OPINION - sometimes in other videos I think you simmer and/or boil at too high a heat. Simmer should just be small bubbles reaching the surface - boiling (other than pasta) should not roll too much. In general I think you cook a few things at a higher heat than necessary - meaning I would do it slightly differently - however - you do seem to be happy with what you produce - so maybe I am just full of s***. love the videos!!!

I’m still going to wash my mushrooms, I do dry them off though 🍄 ❤

You are nice Guy thank you for trying algérien food and welcome to algeria 🇩🇿❤️

Looks delish. But I think the salt content might be very high..,,

What color le creuset pans do you have? Love them!

why are we no longer washing mushrooms?

Wise of you to shorten the time to one or two minutes for those little sheds of meat. Can you imagine what they'd have looked like after five minutes on EACH side? Burnt offerings. No way I'd ever buy those books of hers. Too often the stated times or temperatures are totally off. God knows I'm no French chef or a chef at all just an everyday kind of cook but even in my ignorance of haute cuisine I can tell when something isn't right. I like your videos, you have a natural sense of humor and a good amount of patience.

New from Algérie👍

I think since they usually nap after lunch in Europe it sort of makes sense lol? Cheers

❤

My main gripe with Julia - and French cooking in general - is the aversion to well-seasoned food. Seasoning after cooking is not as effective.

bonne appétit

I set the playback speed at 1.25 and you easily made it in 30.I believe you have cut your total time by simultaneously cooking the mushrooms while making the cream sauce.

All the love from Algeria 🇩🇿🤍

Snack size...more or less...Veal is a young calf...so yes it will have a more delicate Beef Taste then a grown hearty adult Cow...LoL...but let me ask you this what would you pair this to make a complete meal...I think for me would be Baby Mixed color Roasted Herb Potatoes with Garlic and pearl onions...also a mixed green salad topped with some Marinated assorted veggies...!

O.m.g that so good , I love you♠️❤️🇩🇿

I wonder how pounded pork loin would be in this?

You’re all fancy tossing those mushrooms over in the pan. I tried flipping my omelette and OMG what a mess!

Algeria 🇩🇿

You should have added Cognac or French Brandy to your sauce. Mmmmmmmm

Of course it's going to taste like beef. It's a baby calf

This looks delicious! You remind me of Byron Talbott on RU-vid.

👌🏾👌🏾👌🏾

the book :heeeeeeelp

Agree this is far too heavy for a luncheon dish. Also flour destroys a sauce's underlying flavour. It would be preferable to just reduce the other ingredients with veal stock and serve that spooned over the veal. Although I appreciate that's not what you're doing here! Anyway, everything you do is great fun to watch. Keep it up.

1.2.3vive algerie

Sometimes I question Julia's sanity. She wanted you to cook those 4 to 5 minutes per side? There would be nothing left of them if you did that, look how much they shrunk just from the couple minutes you did?

❤️😋🇩🇿

Coquillettes with that sauce.

For my tastes, the meat was overcooked. I don't know why you don't use a timer. 90 seconds and heat a little lower.

I don't understand the substitution of white wine with vermouth. Get some decent wine, vermouth stinks!

Joey Unions

Julia had an electric stove when she wrote the book so it took longer.

All that could have been done in the same pan in 20 minutes or less. It's the method your missing. But you did good following a recipe.

We want an other Algerian dish let me suggest mmmm what about^ mthewem ^

Women had chic little lunches back in 1963 because they didn't have jobs outside the house.

Wanna be u're brother's wife if he looks like u 😻😻😻

Fuck I missed being first comment! Was at work teaching children music you should come to my show!

I’ve never understood the point of a salt grinder. Do yourself a favour and get a salt pig.

Jamie, I just learned about Julia Child’s terrible homophobia. As a gay man, I’m not sure what to say. What are your thoughts?

You always use SO much salt!! Makes me thirsty.

albtraumfleisch :(