Yield: 6 Servings
|6 \N||Veal rib chops|
|\N \N||Salt & pepper to taste|
|1½ pounds||Mushrooms; washed & sliced|
|½ cup||Chopped shallots|
|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.
HONOLULU. WINE: POMMARD, CLOS
DE LA COMMARAINE, 1971
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .