Côtes de veau belles des bois

Name: Côtes de veau belles des bois (Veal Chops with Morels)
Yield: 6 Servings.
Cuisine: France
Ingredients: 1 tablespoon Madeira or dry sherry; ¼ cup flour; 1 cup heavy cream; 1 cup chicken broth; Salt and freshly ground pepper; 6 (½ pound each) veal chops; ⅓ ounce dried morels; 6 tablespoons dry white wine; Juice of ½ lemon; 2 tablespoons finely chopped shallots; 14 tablespoons butter

Veal Chops with Morels

Preparation info

6
Servings.

Difficulty
Easy

Appears in

A Feast Made for Laughter

By Craig Claiborne

Published 1982

About

Ingredients

⅓ ounce dried morels
6 (½ pound each) veal chops
Salt

Europe
France
Main course
Mediterranean

Method

Place the morels in a mixing bowl and add hot (not boiling) water to cover. Let stand until cool. Drain well and pat dry.
Sprinkle chops with salt and pepper; set aside.
Heat 4 tablespoons of butter in a skillet and add the shallots. Cook briefly, stirring, an