INGREDIENTS

INSTRUCTIONS

By now, the only thing left of the side of veal is the chops, though
fortunately you should have some left-over veal stock (it can be
frozen as ice-cubes).  Here is a very simple, low-fat recipe from
Larousse Light French Cooking (McGraw-Hill.  1981) which is
unfortunately long out of print.  Beat together one egg yolk with half
a tablespoonful of evaporated  skim milk.  Slice 375 g of mushrooms.
Measure out 30 ml of brandy or whisky.  Juice half a lemon.  Have ready
about 4 tablespoons of veal stock.  Chop 2 tablespoons of parsley.
Trim any fat From 6 veal chops and  rub it over a large non-stick pan
with a lid.  If there is no fat,  brush on a little olive oil.  Heat
the pan and brown the chops on both sides, then add the stock.
Meanwhile heat the cognac in a small saucepan, ignite it and pour it
over the chops.  Add the mushrooms, season with salt and pepper and
cover.  Cook just until the mushrooms have exuded their juices.  Remove
the  chops to a warm serving dish.  Reduce the cooking juices a little,
then add a spoonful or two of the  juices to the egg yolk mixture,
stirring.  Remove the frying pan from  the heat and tip the egg yolk
mixture into it, stirring.  Return the  pan to a very gentle heat and
stir until the sauce thickens.  It must  not boil or it will curdle.
Add a dash of lemon juice and parsley,  correct seasoning and spoon
sauce over the chops.  Larousse advises serving the chops with any dish
of zucchini.  From the Sydney Morning Herald, 10/27/92.  Courtesy Mark
Herron.  Posted by Stephen Ceideberg; November 17 1992.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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