| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
French |
October 199 |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Saga Blue or other blue cheese; (1 ounce) |
| 1 |
ts |
Unsalted butter; softened |
| 3/4 |
ts |
Fresh lemon juice |
| 1 |
ts |
Finely chopped fresh parsley leaves |
| 1 |
tb |
Olive oil |
|
|
Two; (1-inch-thick) rib |
|
|
; veal chops (about |
|
|
; 1/2 pound each), |
|
|
; frenched if desired |
INSTRUCTIONS
In a small bowl mash together the Saga Blue, the butter, the lemon juice,
the parsley, and salt and pepper to taste until the mixture is smooth.
Transfer the mixture to a sheet of wax paper, roll it into a log, and chill
it for 15 minutes.
In a skillet, preferably cast-iron, heat the oil over moderately high heat
until it is hot but not smoking, in it saute the chops, patted dry and
seasoned with salt and pepper, for 5 to 6 minutes on each side for barely
pink meat, and top each chop with half the Saga Blue butter.
Serves 2.
Gourmet October 1992
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