Veal Chops Beauséjour

Name: Veal Chops Beauséjour
Yield: 6 Servings.
Cuisine: France
Ingredients: ½ cup chicken stock; ¼ cup water; Salt and freshly ground pepper; 2 tablespoons wine vinegar; ¼ cup salad oil; 4 tablespoons butter; 6 veal chops, preferably cut from the rack, each 1½ inches thick; Flour; ½ teaspoon dried thyme; Salt and freshly ground pepper; 6 whole cloves garlic; 2 medium-size bay leaves

Preparation info

6
Servings.

Difficulty
Easy

Appears in

A Feast Made for Laughter

By Craig Claiborne

Published 1982

About

Ingredients

6 veal chops, preferably cut from the rack, each 1½ inches thick
Flour
¼ cup

Europe
France
Main course
Mediterranean

Method

Dredge the chops lightly on all sides in flour. Heat the oil and 3 tablespoons of the butter in a skillet large enough to hold all 6 chops. Brown the chops.
Scatter the garlic cloves around the chops. Cut the bay leaves into 3 pieces. Place 1 piece on each chop. Add thy