Stéphane Reynaud

Côte de Veau Grand–mère

‘Grandmother’ Veal Chops

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Preparation info
  • For

    6

    • Difficulty

      Easy

    • Ready in

      30 min

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Individual veal rib chops 6
  • Flour 50 g
  • Mushrooms 500

Method

  1. Cut the mushrooms into four. Sauté with the bacon pieces and baby onions.
  2. Flour the veal chops, sauté them in butter so that they are well browned, 5 minutes each side. Add the mushroom-bacon-onion mixture, deglaze with Madeira and add the cream. Cook gently for a further 10 minutes, then season.