Côte de Veau Normande ‘Bocage Fleuri’

• 4 veal chops
• salt and freshly-ground black pepper
• 2 tablespoons butter

Season veal chops with salt and freshly-ground black pepper and sauté in butter until golden on both sides. Add sliced mushrooms and simmer gently for 10 minutes. Add Calvados; flame; stir in cream. Reduce sauce, stirring continuously, until the sauce is smooth and thick.

Serve veal chops in cream, garnished with quartered apples which you have sautéed in butter.