This is a print preview of "Cote De Veau Aux Champignons" recipe.

Cote De Veau Aux Champignons Recipe
by Global Cookbook

Cote De Veau Aux Champignons
Rating: 0/5
Avg. 0/5 0 votes
 
  Servings: 6

Ingredients

  • 6 x Veal rib chops Salt & pepper to taste
  • 6 Tbsp. Flour
  • 1/4 c. Oil
  • 1/4 lb Butter
  • 1 1/2 lb Mushrooms, washed & sliced
  • 1/2 c. Minced shallots
  • 1/4 c. Brandy
  • 1 c. Dry white wine
  • 3/4 c. Heavy cream
  • 2 Tbsp. Minced parsley

Directions

  1. Lightly sprinkle the veal chops with salt & pepper & dust with flour. Heat the oil & butter over medium heat in a skillet large sufficient to hold the chops in a single layer. Saute/fry chops till golden, about 15 min.
  2. Transfer to heated serving dish & keep hot. Saute/fry mushrooms no more than 2 or possibly 3 min in the same skillet. Add in the shallots, brandy & wine. Bring to boiling point. Reduce by half over medium heat. Stir in heavy cream & simmer till the sauce is slightly thickened & smooth. Cover the chops with sauce & sprinkle with minced parsley.
  3. BAGWELLS
  4. HONOLULU. WINE: POMMARD, CLOS
  5. DE LA COMMARAINE, 1971