Veal Chops With Belgian Endive

There will be no new God, nor a new devil, and we shall never have a new Savior, nor a new atonement: Why should we then be either attracted or alarmed by the error and nonsense which everywhere plead for a hearing because they are new? What is their newness to us; we are not children, nor frequenters of playhouses? Truly, to such a new toy or a new play has immense attractions; but men care less about the age of a thing than about its intrinsic value. To suppose that theology can be new is to imagine that the Lord himself is of yesterday. A doctrine which is said to have lately become true must of necessity be a lie. Falsehood has no beard, but truth is hoary with an age immeasurable. The old gospel is the only gospel. Pity is our only feeling towards those young preachers who cry, "See my new theology," in just the same spirit as little Mary says, "See my pretty new frock."

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Dairy	Belgian	Dishes, Veal	4	Servings

INGREDIENTS

4		1/2 pound veal chops
1/4	c	Flour
4	T	Butter
4		Heads Belgian endive
		seperate leaves
2	T	Water
2	T	Shallots, finely chopped
3	T	Cognac
1 1/2	c	Heavy cream
1/4	c	Grated parmesan cheese

INSTRUCTIONS

Sprinkle the chops on both sides with salt and pepper.  Dredge  lightly
on both sides in flour. Heat 3 tablespoons butter in a heavy  skillet
large inough to place the chops in one layer. Cook chops over
moderately low heat 8 to10 minutes and turn. Cook, uncovered, 15
minutes longer. While the chops are cooking, place the endive in a
heavy sacuepan. Add the remaining tablespoon of butter, salt and
pepper, and the water. Cover closely and simmer 25 minutes.  Take  care
that they do not burn. If necessary, add a bit more water. When  the
chops are done, transfer them to a warm platter and cover with  foil.
Add the shallots to the skillet and cook, stirring with a  wooden
spoon, for 30 seconds. Add the cognac and flame it. Stir with  the
spoon to dissolve the brown particles that cling to the bottom  and
sides of the skillet. Add the cream and cook, stirring, over high
heat. Cook about 5 minutes or until the cream is thick and smooth.
Strain the sauce into a saucepan and add salt and pepper to taste.
Preheat oven to 400 degrees. Arrange the chops in one layer in an  oval
gratin or baking dish. Press the endive gently to remove any  liquid.
Arrange them around the chops. Spoon the sauce over all and  sprinkle
with the cheese. Bake, uncovered, 15 minutes.  Yeilds:  4 servings.
Recipe By     : Craig Claiborne's  Posted to MC-Recipe Digest V1 #232
Date: Tue, 1 Oct 96 14:39:33 UT  From: "rasta  or Suz "
<rastamanmon@msn.com>  NOTES : side dishes:  couscous, rice or baby
julienned sauted squash.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 315 Calories From Fat: 263 Total Fat: 30g Cholesterol: 97.4mg Sodium: 115.1mg Potassium: 70mg Carbohydrates: 8.3g Fiber: <1g Sugar: <1g Protein: 4.4g