Yield: 1 Servings
|-By now, the only thing left the side of veal is the chops, though fortunately you should have some left-over veal stock (it can be frozen as ice-cubes). Here is a very simple, low-fat recipe from Larousse Light French Cooking (McGraw-Hill. 1981) which is unfortunately long out of print.|
Beat together one egg yolk with half a tablespoonful of evaporated skim milk.
Slice 375 g of mushrooms. Measure out 30 ml of brandy or whisky.
Juice half a lemon. Have ready about 4 tablespoons of veal stock.
Chop 2 tablespoons of parsley. Trim any fat From 6 veal chops and rub it over a large non-stick pan with a lid. If there is no fat, brush on a little olive oil.
Heat the pan and brown the chops on both sides, then add the stock.
Meanwhile heat the cognac in a small saucepan, ignite it and pour it over the chops. Add the mushrooms, season with salt and pepper and cover. Cook just until the mushrooms have exuded their juices. Remove the chops to a warm serving dish.
Reduce the cooking juices a little, then add a spoonful or two of the juices to the egg yolk mixture, stirring. Remove the frying pan from the heat and tip the egg yolk mixture into it, stirring. Return the pan to a very gentle heat and stir until the sauce thickens. It must not boil or it will curdle. Add a dash of lemon juice and parsley, correct seasoning and spoon sauce over the chops.
Larousse advises serving the chops with any dish of zucchini.
From the Sydney Morning Herald, 10/27/92. Courtesy Mark Herron.
Posted by Stephen Ceideberg; November 17 1992.