Veal Chops With Almonds

These gifts were not the possession of the primitive Christians as such; nor for that matter of the Apostolic Church or the Apostolic age for themselves; they were distinctively the authentication of the Apostles. They were part of the credentials of the Apostles as the authoritative agents of God in founding the church. Their function thus confined them to distinctively the Apostolic Church, and they necessarily passed away with it. Of this we may make sure on the ground both of principle and fact; that is to say both under the guidance of the New Testament teaching as to their origin and nature, and on the credit of the testimony of later ages as to their cessation.

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CATEGORY	CUISINE	TAG	YIELD
Grains	Quebec		1	Servings

INGREDIENTS

4		Veal chops, 200g 7oz each
1	t	Paprika
2		0z ground almonds
1	pn	Salt
1	pn	Pepper
		Peanut oil
2	T	Horseradish
6	oz	Plain yogurt, 2%fat
1	T	Lemon juice
1	pn	White pepper

INSTRUCTIONS

Roll chops in ground almonds, season with paprika, salt and pepper.
Grease grill lightly with peanut oil. Sear chops on both sides over
moderate heat and grill over low heat for 10 minutes. Let chops stand
3 minutes before serving. Spread prepared horseradish sauce over the
chops.  For sauce, mix all ingredients together a few hours ahead of
time.  Chops may be cooked in a non-stick frying pan.  Sear 30 seconds
on  each side over moderate heat. Continue cooking 5 minutes on each
side  over low heat.  Source:  La Federation des producteurs de bovins
du Quebec Recipe by  Michel Beaulne  Posted to FOODWINE Digest 16
November 96  Date:    Sat, 16 Nov 1996 22:25:15 -0500  From:    Rod
Grant <rodgrant@MAGI.COM>

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 138 Calories From Fat: 28 Total Fat: 3.2g Cholesterol: 10.2mg Sodium: 537.7mg Potassium: 551.7mg Carbohydrates: 19.1g Fiber: 2.4g Sugar: 15g Protein: 9.9g