INGREDIENTS

INSTRUCTIONS

Preheat the oven to 400 degrees. For the spaetzle: Cook the apples, wine,
lemon juice, shallots, and garlic, down until the apples are soft. Remove
from the heat and puree until smooth.  Bring a pot of salted water to boil,
reduce heat, and maintain a simmer. In a bowl, stir the apple puree, eggs,
flour, 1 teaspoon of aslt and baking powder together. Place in a colander
over the pan, and press through the holes into the hot water using a rubber
spatula. When the spaetzle floats to the surface, cover and cook the
spaetzle until it swells and is fluffy. Remove from water and shock with
ice water.  Drain the spaetzle and set aside. For the veal chops: In a
saute pan, heat the olive oil.  When the pan is smoking hot , sear each
chop for 2-3 minutes on each side. Season each chop with Essence. Remove
from pan and allow to cool. Cover each chop with the mustard and crust with
the chopped herbs.  Place the chops in the oven and cook for about 15
minutes. or until mediu-rare. In a sauce pan, heat the veal reduction and
grilled apples together.  Bring up to a simmer and season. In a saute pan,
melt the butter.  Add the spaetzle and saute for 3-4 minutes. Stir in the
parsley and season.  Spoon the sauce over the platter. Mound the spaetzle
in the center of the sauce.  Place the chops on top of the spaetzle with
their bones crossing. Garnish with chives and Essence.
Source: Essence of Emeril, #EE2331, TVFN formatted by Lisa Crawford,
5/12/96
Posted to MealMaster Recipes List, Digest #149
Date: 28 May 96 00:39:21 EDT
From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>

A Message from our Provider:

“Conviction is not repentance; conviction leads to repentance. But you can be convicted without repentance. #Martyn Lloyd-Jones”