Côte de Veau Coupole

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

Season veal chops to taste with salt and freshly-ground black pepper and sauté in butter; when cooked, sprinkle with finely-chopped shallots. Remove from pan and keep warm under grill. Stir cream and port into juices in pan; add sliced mushrooms; heat through and pour sauce over veal.

Sprinkle with finely-chopped ham. Serve with sautéed potatoes.