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CATEGORY CUISINE TAG YIELD
Vegetables, Meats March 1993 1 servings

INGREDIENTS

1 1/2 tb Butter
1 ts Vegetable oil
2 Veal loin chops; (1-inch-thick)
Dried rubbed sage
2 1/2 tb Chopped shallots
1/3 c Unsalted beef broth
2 tb Minced fresh sage or 2 teaspoons dried
; rubbed sage
2 ts Dijon mustard
1/4 c Half and half
Fresh sage leaves

INSTRUCTIONS

Melt butter with oil in heavy medium skillet over medium-high heat.
Sprinkle chops with dried sage and pepper. Add to skillet and cook until
brown, about 5 minutes per side. Reduce heat to medium and cook to desired
doneness, about 1 minute per side for medium-rare. Transfer veal to plate;
keep warm.
Add shallots to same skillet and stir 1 minute. Add broth, 1 tablespoon
minced sage and mustard to skillet and boil until very thick, scraping up
browned bits, about 4 minutes. Add half and half and boil until liquid
thickens to sauce consistency, about 1 minute. Mix in remaining 1
tablespoon minced sage and any juices exuded by veal. Adjust seasoning.
Place 1 chop on each plate. Spoon sauce over. Garnish with fresh sage
leaves and serve.
Serves 2.
Bon Appetit March 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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