| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Emlive05 |
4 |
servings |
INGREDIENTS
| 4 |
|
Double-cut veal loin chops |
|
|
Drizzle of olive oil |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
tb |
Butter |
| 1 |
bn |
Fresh asparagus; blanched |
| 3 |
tb |
White vinegar |
| 3 |
tb |
White wine |
| 10 |
|
Peppercorns; crushed |
| 2 |
tb |
Finely-chopped shallots |
| 1 |
tb |
Chopped tarragon |
| 3 |
|
Egg yolks |
| 1 |
c |
Unsalted butter; melted |
| 1 |
tb |
Finely-chopped parsley leaves |
INSTRUCTIONS
Preheat the oven to 400 degrees. Season the veal chops with salt and
pepper. In a large saute pan, heat the olive oil. When the oil is hot, sear
the chops for 2 to 3 minutes on each side. Remove from the heat and place
in the oven. Roast the chops for 10 to 12 minutes for medium-rare. Remove
from the oven and rest for a couple of minutes before serving. In a another
large saute pan, melt the butter. Add the asparagus. Season with salt and
pepper. Saute the asparagus for 2 minutes. Set aside and keep warm. In a
saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon.
Bring the liquid to a boil and reduce to 1 tablespoon. Add 1 tablespoon of
water. Add the egg yolks and whisk, over low heat, until frothy, about 3 to
4 minutes. In a steady stream, add the butter until the sauce thickens.
Season with salt and pepper. Strain the sauce through a chinois and set
aside. Serve the chops with the asparagus and sauce. This recipe yields 4
servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B37 broadcast 05-10-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
06-03-1998
Recipe by: Emeril Lagasse
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