INGREDIENTS

INSTRUCTIONS

From: Bulldogfla <Bulldogfla@aol.com>  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 jeryder@juno.com 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