| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Swiss |
|
1 |
Servings |
INGREDIENTS
| 1 |
oz |
Boursin cheese |
| 1 1/2 |
tb |
Dijon mustard |
| 1/3 |
c |
Heavy cream |
| 1 1/2 |
tb |
Butter |
| 2 |
|
Thick; (1 1/2 inches) loin veal chops |
|
|
Dry white wine |
| 2 |
oz |
Swiss or Gruyere cheese; grated |
|
|
Salt and freshly grated black pepper |
INSTRUCTIONS
COOKING MONDAY TO FRIDAY SHOW #MF6620
In a mixing bowl, combine Boursin, mustard and heavy cream; season with
salt and pepper.
In a heavy skillet melt the butter. Add the chops and brown for 4 minutes
on each side. Discard the fat in the skillet, cover tightly, lower the heat
and braise for about 5 minutes a side or until just done. Remove them to a
broiler pan and preheat the broiler to a low setting
Pour 1/4 cup of white wine into the skillet and scrape the bottom and
corners with a wooden spatula to lift up the deglazings, reduce until 2
tablespoons remains. Add mustard, Boursin and cream mixture to skillet and
mix until Boursin barely melts into cream. Remove skillet from heat and
stir in Swiss cheese. Pour this over chops and broil, about 2 inches away
from heat, for a moment or just until sauce browns and is bubbly.
Yield: 2 servings
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 24, 1998
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