The fourth course was probably the craziest to prepare. Definitely not for the faint of heart. This one came from the French Laundry as well.
First of the veal stock alone took two days. Once the veal breast was mostly cooked you refrigerated and then had to cut out rounds out of the breast. I will tell you though after the initial step when you pull the veal and vegetables out it smells absolutely ridiculous. I wanted to eat it that night forget about waiting until dinner the next night. Once the rounds were cut out you cooked it again.
The polenta was interesting. Chris loves polenta it is one of his favorite things that I will only cook occasionally, mainly because it takes so long to cook. Although previously I thought you needed to stir it more often but TK seemed to indicate constant stirring was not necessary. The reason I used the word interesting was because when it was done cooking, I did not think it was that great. Then it had to be refrigerated and cut into circles. After it had set up it was sooo much better. Also we had leftovers which Chris rewarmed into traditional polenta and that was even better. The polenta was supposed to stay in a circle but it kind of came apart.
Also complicated were the vegetables. They were supposed to be cut into different shapes. We don't really have the exact tools to do that sort of thing but Chris gave it his best attempt and they looked pretty good. In the future I would probably just dice them normally.
