VEAL CHOPS IN SAUCE MOUTARDE|
6 veal chops, cut 3/4-inches
salt and freshly ground white
3/4 c. heavy cream + 2 Tbsp.
1 Tbsp. Dijon mustard
5 to 7 Tbsp. sweet butter
2 shallots, finely minced
1/4 lb. fresh mushrooms,
finely minced (including
flour, for dredging
2 Tbsp. oil
2 medium-sized onions, very
2 garlic cloves, finely minced
1/2 c. white wine
1/2 c. brown stock
1 Bouquet Garni
dash of lemon juice
braised Belgian endive, for
Have the butcher prepare a small pocket in each chop or
cut one yourself with a small sharp paring knife. Season chops
with salt and pepper; reserve. In a small bowl, combine 3/4
cup cream and mustard; reserve. Preheat oven to 325 degrees. In a
small skillet, melt 2 tablespoons butter. Add minced shallots
and cook over medium heat until they are soft, but not browned.
Add mushrooms and cook them over high heat until all liquid has
evaporated. Add 2 tablespoons cream and continue cooking until
mixture is very dry. Season with salt and pepper. Stuff a
little of mixture into each chop pocket and sew the opening
with heavy thread. Lightly dredge chops in flour, shaking off
In a large skillet, heat 3 tablespoons butter with oil.
Add chops and brown them over medium heat on both sides. Do
not crowd your pan. Remove chops to a side dish as soon as
they are done and reserve. If fat in the pan is burnt, discard
it and add fresh butter to pan. Add onions and garlic to pan
and cook until lightly browned. Add wine; raise the heat and
cook until it is reduced to 2 tablespoons, scraping the bottom
of pan well. Add brown stock; bring it to a boil and return
the chops to the pan together with Bouquet Garni. Cover pan
with foil and with a lid and place in oven. Braise chops for
Remove pan from oven and with a slotted spoon remove
chops to a serving platter. Place pan over high heat and add
cream and mustard mixture. Cook sauce over high heat until it
is reduced by 1/3 and coats the spoon heavily. If needed, add
little bits of Beurre Manie to thicken. Serves 6.
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