Veal-Chops Paprika

• 4 thick, first-quality veal chops.
• ½ lb. very thinly sliced Hungarian bacon which is fat back, lightly smoked, with paprika pressed into the fat. Anything comparable will do in its place.

Lightly brown the bacon, push the bacon aside and brown the chops well. Turn down the fire and brown the onions gently with the paprika.

Add the heated stock and salt and cook, covered, over a low fire for about 20 minutes or until done. Just before serving add the sour cream. A few croûtons fried in butter and a little chopped parsley provide a reasonable garnish for this dish.<