Veal Chops with Sauce Soubise

Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 4 large veal chops, loin or rib
  • 6 tablespoons all-purpose flour
  • ½ cup butter
  • Salt and freshly ground black pepper
  • 3 medium onions, chopped
  • teaspoon grated nutmeg
  • 1 cup milk
  • ¼ cup heavy cream
  • ¾ cup grated Swiss cheese


    1. Coat the chops with three tablespoons of the flour and brown on both sides in three tablespoons of the butter. Sprinkle with one-half teaspoon salt and one-eighth teaspoon pepper. Cover and simmer for about twenty minutes, until tender.

    2. Meanwhile, place the onions and two tablespoons of the butter in a saucepan. Cover and cook gently, without browning, until onions are tender.

    3. Melt the remaining butter and blend in the remaining flour and the nutmeg. Stir in the milk and cream, bring to a boil, stirring, and cook for two minutes. Add one-half cup of the cheese. Season with salt and pepper to taste. Add the onions to the sauce.

    4. Arrange the chops in a heatproof serving dish. Top each with some of the sauce and sprinkle with the remaining cheese. Brown lightly under the broiler.