Name: Côtes de Veau Dijonnaise (Veal Chops with Mustard)
Yield: Serves 4
Cuisine: France
Ingredients: 2 tablespoons vegetable oil; salt and pepper; 4 veal chops (about 2 pounds/900 g total); 1 bouquet garni; ¼ cup/60 ml. crème fraîche or heavy cream; ¾ cup/175 ml. white wine, preferably chardonnay; 1 tablespoon/7 g flour; 16 to 18 baby onions (about 8 ounces/225 g total), peeled; 6-ounce/170-g piece lean bacon, cut into lardons; 1 tablespoon chopped fresh parsley; 2 tablespoons dijon mustard, or to taste; ¾ cup/175 ml. veal broth, more if needed

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Country Cooking of France

By Anne Willan

Published 2007

About

The savvy mustard makers of Dijon have done such a good marketing job that today the town is synonymous with the classic aromatic French mustard flavored with wine and herbs. In this recipe, you can take your pick of smooth or grainy mustard, with or without herbal or fruity flavorings. Veal chops, particularly with this creamy sauce, suggest to me a similarly luxurious vegetable, perhaps fresh asparagus, or fine green beans.