Veal Medaillons with Pommes de Terre Macaire

• 4-6 veal chops
• salt and freshly ground black pepper
• flour
• 2 tablespoons

Trim bones from veal chops to make veal rounds. Season veal rounds with salt and freshly ground black pepper; dust with flour and sauté in butter and olive oil until tender.

Remove veal and keep warm; pour off excess butter and add port and a little well-flavoured stock (made with veal bones, 1 bay leaf, ½ chicken stock cube and a little water), stirring in all the crusty bits from the