*Over 38,000 searchable recipes available*

 HOME • About us • Contact us • Visit AllQue.com
Saturday, February 23, 2019 4:23 AM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » French » Cotes De Veau Flambes (Flamed Veal Chops)
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Save/Add Cotes De Veau Flambes (Flamed Veal Chops) recipe to your favorite Save to favorite   Discuss Cotes De Veau Flambes (Flamed Veal Chops) recipe Write a comment   Print Cotes De Veau Flambes (Flamed Veal Chops) recipe Print this recipe   Email Cotes De Veau Flambes (Flamed Veal Chops) recipe to friend Email this recipe
  Cotes De Veau Flambes (Flamed Veal Chops)
  Category: French
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 390
Ingredients:
Text Only
Instructions:
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.
Rate this recipe:  
Featured Recipe
» HERB WAFFLES WITH SAVORY CHICKEN SAUCE
Category: Poultry
Hits: 222
Rating:rating: (3)(3)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
 Powered By savvybearcat.com