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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