4 Servings 4 veal loin chops 1 1/2 T butter 1 T oil 2 T brandy,warmed 2 T white wine 1 t potato starch (or -cornstarch) 1 T cold water 1 c heavy cream PREPARATION AND COOKING: In a heavy skillet heat together 1 1/2 tablespoons of butter and 1 tablespoon of oil. Wipe the…
Category: Veal
French Veal Souffle.
Heat 2 tablespoonfuls of butter. Mix with 2 tablespoonfuls of flour until smooth; add 1 cup of milk; let almost to a boil. Then add 1 cup of minced veal, some parsley, salt, pepper and pinch of nutmeg to taste. Stir in the yolks of 2 eggs. Remove from the fire; let cool. Beat the…