| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
California |
|
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Lemon juice |
| 2 |
tb |
Vegetable oil |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Ground white pepper |
| 3 |
|
Shallots — minced |
| 2 1/2 |
lb |
Small veal rib chops (about |
|
|
Chive Cream—– |
| 1 1/2 |
c |
Whipping cream |
| 1 1/2 |
tb |
Lemon juice |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Ground white pepper |
| 1/4 |
c |
Minced fresh chives |
INSTRUCTIONS
12 )
1. 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.
2. 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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