Title: Cote De Veau Aux Champignons
Categories: Meat
Yield: 6 Servings

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

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 . Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.