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, .

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