Cote de veau aux champignons
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Veal rib chops | |
| Salt & pepper to taste | ||
| 6 | tablespoons | Flour |
| ¼ | cup | Oil |
| ¼ | pounds | Butter |
| 1½ | pounds | Mushrooms; washed & sliced |
| ½ | cup | Chopped shallots |
| ¼ | cup | Brandy |
| 1 | cup | Dry white wine |
| ¾ | cup | Heavy cream |
| 2 | tablespoons | Chopped parsley |
Directions
Lightly sprinkle the veal chops with salt & pepper & dust with flour. Heat the oil & butter over medium heat in a skillet large enough to hold the chops in a single layer. Saute chops until golden brown, about 15 minutes.
Transfer to heated serving dish & keep warm. Saute mushrooms no more than 2 or 3 minutes in the same skillet. Add the shallots, brandy & wine. Bring to boiling point. Reduce by half over medium heat. Stir in heavy cream & simmer until the sauce is slightly thickened & smooth. Cover the chops with sauce & sprinkle with chopped parsley.
BAGWELLS
HONOLULU. WINE: POMMARD, CLOS
DE LA COMMARAINE, 1971
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .