| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
French |
Meat |
6 |
Servings |
INGREDIENTS
| 6 |
|
Veal rib chops |
|
|
Salt & pepper to taste |
| 6 |
tb |
Flour |
| 1/4 |
c |
Oil |
| 1/4 |
lb |
Butter |
| 1 1/2 |
lb |
Mushrooms; washed & sliced |
| 1/2 |
c |
Chopped shallots |
| 1/4 |
c |
Brandy |
| 1 |
c |
Dry white wine |
| 3/4 |
c |
Heavy cream |
| 2 |
tb |
Chopped parsley |
INSTRUCTIONS
Lightly sprinkle the veal chops with salt & pepper & dust with flour. Heat
the oil & butter over medium heat in a skillet large enough to hold the
chops in a single layer. Saute chops until golden brown, about 15 minutes.
Transfer to heated serving dish & keep warm. Saute mushrooms no more than 2
or 3 minutes in the same skillet. Add the shallots, brandy & wine. Bring to
boiling point. Reduce by half over medium heat. Stir in heavy cream &
simmer until the sauce is slightly thickened & smooth. Cover the chops with
sauce & sprinkle with chopped parsley.
BAGWELLS
HONOLULU. WINE: POMMARD, CLOS
DE LA COMMARAINE, 1971
From the <Micro Cookbook Collection of French Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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