Free Recipe Cote De Veau Aux Champignons
Recipe Type: Free Meat Recipes
Recipe Preparation: boil
Recipe Serves: 6
Ingredients for Cote De Veau Aux Champignons Recipe
6 Veal rib chops
Salt & pepper to taste
6 tb Flour
1/4 c Oil
1/4 lb Butter
1-1/2 lb Mushrooms; washed & sliced
1/2 c Chopped shallots
1/4 c Brandy
1 c Dry white wine
3/4 c Heavy cream
2 tb Chopped parsley
Cote De Veau Aux Champignons Preparation
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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