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Dairy French October 199 1 Servings

INGREDIENTS

1/4 c Saga Blue or other blue
cheese 1 ounce
1 t Unsalted butter, softened
3/4 t Fresh lemon juice
1 t Finely chopped fresh parsley
leaves
1 T 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  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 888
Calories From Fat: 581
Total Fat: 66g
Cholesterol: 159.9mg
Sodium: 2602.4mg
Potassium: 224.7mg
Carbohydrates: 7.3g
Fiber: <1g
Sugar: 1.6g
Protein: 65.5g


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