| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
California |
|
4 |
Servings |
INGREDIENTS
| 2 |
T |
Lemon juice |
| 2 |
T |
Vegetable oil |
| 1 |
t |
Salt |
| 1/2 |
t |
Ground white pepper |
| 3 |
|
Shallots, minced |
| 2 1/2 |
lb |
Small veal rib chops, about |
| 1 1/2 |
c |
Whipping cream |
| 1 1/2 |
T |
Lemon juice |
| 1/4 |
t |
Salt |
| 1/8 |
t |
Ground white pepper |
| 1/4 |
c |
Minced fresh chives |
INSTRUCTIONS
12 )
In a shallow pan, stir together lemon juice, oil, salt, pepper, and
shallots. Place veal chops in pan, coat with marinade on both sides,
and let rest for 15 to 30 minutes. Prepare a charcoal fire or preheat
broiler. Place veal chops on grill or under broiler, about 4 inches
from heat, and cook until browned on one side (about 4 minutes). Turn
and cook second side until lightly browned and slightly firm (but not
rigid) when pressed with a metal spatula (about 3 minutes). Serve veal
chops immediately, drizzled with Chive Cream. Chive Cream: In a small
saucepan over medium heat, place cream and lemon juice. Simmer until
reduced by about one third; keep warm over low heat. Just before
serving, season with salt and pepper, then stir chives into warm cream
sauce. Makes 1 cup. Recipe By : the California Culinary Academy
From: Date: File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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