Side Pannel
Cote De Veau Aux Champignons
Ingredients List
- 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
Directions
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
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
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