Veal Medaillons with Pommes de Terre Macaire

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 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