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VEAL CHOPS IN SAUCE MOUTARDE 6 veal chops, cut 3/4-inches thick salt and freshly ground white pepper 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 some stems) flour, for dredging 2 Tbsp. oil 2 medium-sized onions, very finely sliced 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 garnish 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 excess. 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 30 minutes. 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. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |