| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Fruits, Dairy |
|
France, Beef/veal, Fruits |
4 |
Servings |
INGREDIENTS
| 4 |
|
Veal loin chops |
| 2 |
ts |
Dried sage |
|
|
Salt and pepper |
| 2 |
tb |
Butter |
| 1 |
tb |
Corn oil |
| 2 |
|
Apples,golden delicious |
| 2 |
tb |
Calvados or applejack |
| 1 1/2 |
c |
Chicken broth |
| 1 |
ts |
Cornstarch |
| 2 |
ts |
Water |
| 2 |
tb |
Cream |
INSTRUCTIONS
1. Sprinkle the chops on both sides with the sage and salt and pepper to
taste. 2. Heat the butter and oil in a heavy skillet large enough to hold
the chops in one layer. Add the chops and cook about 10 min. on each side.
3. Meanwhile, core the apples and cut into thick rings. 4. Remove the chops
to a warmed serving platter and keep hot. 5. Add the apple rings to the
skillet and cook until golden brown on both sides and only just tender. Do
not overcook. Remove and arrange around the chops. 6. Add the Calvados and
broth to the skillet and bring to a boil, scraping the sediment from the
bottom of the pan. Cook down until reduced by half. 7. Blend the cornstarch
with the water. Add to the sauce and cook, stirring, until thickened. Stir
in the cream. Add salt and pepper to taste. Spoon the sauce over the chops.
The name for this great dish is :Cotes de veau aux pommes
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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