| 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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