| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
|
Veal chops |
|
|
Salt and pepper |
| 2 |
tb |
Flour |
| 3 |
oz |
Plus 3 T butter |
| 2 |
tb |
Calvados; (apple brandy) |
| 1/4 |
c |
Tomato pasta |
| 1/3 |
c |
Half and half |
| 2 |
|
Egg yolks |
| 1 |
ts |
Lemon juice |
| 1/4 |
c |
White wine |
INSTRUCTIONS
From: Bulldogfla <Bulldogfla@aol.com>
by Mimi Rippee
Season veal with salt and pepper. Coat lightly with one tablespoon of
flour. Melt 3 tablespoons of butter in a large skillet. Add chops and fry
for approximately 5 minutes on both sides. Arrange chops on a platter and
set aside.
Add remaining tablespoon of flour to skillet and stir into pan drippings.
Add brandy and tomato paste. Bring to a boil and remove from heat. Stir in
half and half well and set aside.
Melt 3 oz. of butter in a small saucepan and set aside.
In a small heatproof bowl, beat together the egg yolks along with the lemon
juice. Place the bowl over a bowl of hot water. Whisking constantly, slowly
add the melted butter, a few drops at a time. When the butter has been
added, remove the bowl from the water bath and stir in the white wine. Then
stir in the tomato paste mixture. Pour hot sauce over chops and serve.
Posted to recipelu-digest by jeryder@juno.com on Mar 29, 1998
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