Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 6 \N | Veal rib chops |
| \N \N | 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 |
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, .