Name: Veal Chops with Sauce Soubise
Yield: 4 servings
Cuisine: United States
Ingredients: 4 large veal chops, loin or rib; 6 tablespoons all-purpose flour; 1 cup milk; ⅛ teaspoon grated nutmeg; Salt and freshly ground black pepper; ½ cup butter; 3 medium onions, chopped; ¾ cup grated Swiss cheese; ¼ cup heavy cream

Preparation info

4
servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

4 large veal chops, loin or rib
6 tablespoons all-purpose flour
½

Method

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

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Veal Chops with Sauce Soubise

Ingredients

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