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veal shoulder chops salt butter salad oil mushrooms shallot chicken broth whipping cream egg yolk parsley
Viewed: 29 - Published at: 7 years agoIngredients
- 4 veal shoulder chops (about 1-inch thick)
- salt and white pepper
- 2 Tbsp. butter or oleo
- 1 Tbsp. salad oil
- 6 oz. mushrooms, sliced
- 1 shallot, finely chopped or 2 Tbsp. finely chopped onion
- 1/2 c. each: ruby Port and chicken broth
- 2/3 c. whipping cream
- 1 egg yolk
- watercress or parsley for garnish
Method
- Sprinkle veal chops with salt and white pepper.
- Brown well on both sides in mixture of butter and oil in a large frying pan. Remove veal chops from pan and reserve them.
- Cook mushrooms and shallot in same pan, stirring until mushrooms brown slightly. Return veal chops to pan.
- Pour in wine and broth.
- Bring to boiling.
- Cover, reduce heat and simmer until veal is tender (25 to 30 minutes).
- Remove chops, but keep warm.
