| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 4 | Veal chops | |
| Salt and pepper | ||
| 2 | T | Flour |
| 3 | oz | Plus 3 T butter |
| 2 | T | Calvados, apple brandy |
| 1/4 | c | Tomato pasta |
| 1/3 | c | Half and half |
| 2 | Egg yolks | |
| 1 | t | Lemon juice |
| 1/4 | c | White wine |
INSTRUCTIONS
From: Bulldogfla <[email protected]> by Mimi Rippee Season veal with salt and pepper. Coat lightly with one tablespoon of flour. Melt 3 tablespoons of butter in a large skillet. Add chops and fry for approximately 5 minutes on both sides. Arrange chops on a platter and set aside. Add remaining tablespoon of flour to skillet and stir into pan drippings. Add brandy and tomato paste. Bring to a boil and remove from heat. Stir in half and half well and set aside. Melt 3 oz. of butter in a small saucepan and set aside. In a small heatproof bowl, beat together the egg yolks along with the lemon juice. Place the bowl over a bowl of hot water. Whisking constantly, slowly add the melted butter, a few drops at a time. When the butter has been added, remove the bowl from the water bath and stir in the white wine. Then stir in the tomato paste mixture. Pour hot sauce over chops and serve. Posted to recipelu-digest by [email protected] on Mar 29, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 823
Calories From Fat: 687
Total Fat: 78g
Cholesterol: 543.1mg
Sodium: 28.6mg
Potassium: 120.4mg
Carbohydrates: 15g
Fiber: <1g
Sugar: <1g
Protein: 7.7g