Cotes De Veau Flambes (Flamed Veal Chops)

Title:
Cotes De Veau Flambes (Flamed Veal Chops)

Yield:
1 Servings

Categories:
French,
Veal




Ingredients:





          Text Only






 By now, the only thing left of the side of veal is the chops, though


 fortunately you should have some left-over veal stock (it can be


 frozen as ice-cubes).  Here is a very simple, low-fat recipe from


 Larousse Light French Cooking (McGraw-Hill.  1981) which is


 unfortunately long out of print.


 


 Beat together one egg yolk with half a tablespoonful of evaporated


 skim milk.


 


 Slice 375 g of mushrooms.  Measure out 30 ml of brandy or whisky.


 Juice half a lemon.  Have ready about 4 tablespoons of veal stock.


 Chop 2 tablespoons of parsley.  Trim any fat From 6 veal chops and


 rub it over a large non-stick pan with a lid.  If there is no fat,


 brush on a little olive oil.


 


 Heat the pan and brown the chops on both sides, then add the stock.


 Meanwhile heat the cognac in a small saucepan, ignite it and pour it


 over the chops.  Add the mushrooms, season with salt and pepper and


 cover.


 


 Cook just until the mushrooms have exuded their juices.  Remove the


 chops to a warm serving dish.


 


 Reduce the cooking juices a little, then add a spoonful or two of the


 juices to the egg yolk mixture, stirring.  Remove the frying pan from


 the heat and tip the egg yolk mixture into it, stirring.  Return the


 pan to a very gentle heat and stir until the sauce thickens.  It must


 not boil or it will curdle.  Add a dash of lemon juice and parsley,


 correct seasoning and spoon sauce over the chops.


 


 Larousse advises serving the chops with any dish of zucchini.


 


 From the Sydney Morning Herald, 10/27/92.  Courtesy Mark Herron.


 


 Posted by Stephen Ceideberg; November 17 1992.


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip