Veal Chops or Medallions with Basil Sauce

This is the first recipe for veal chops listed in Escoffier’s 1903 Le Guide Culinaire. His version is made by deglazing the sauté pan with white wine, giving the sauce body with glace de viande, and finishing the sauce with basil butter. This is exactly the way pan-deglazed sauces are made in French restaurants today. You may wonder why the sauce is finished with basil butter instead of just a swirl of plain butter and a little chopped basil. The reason is that if you chop basil by itself,