Veal Chops en Casserole

Name: Veal Chops en Casserole
Yield: Serves 4 to 6
Cuisine: French
Ingredients: salt and freshly ground black pepper; 4-6 thick veal chops; ½ pint well-flavoured stock; 2 tablespoons flour; 2 tablespoons butter; 2 tablespoons olive oil

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

About

Ingredients

4-6 thick veal chops
salt and freshly ground black pepper
2 tablespoons butter

Europe
France
Stew
Mediterranean

Method

Season veal chops generously with salt and freshly ground black pepper. Heat butter and olive oil in a shallow earthenware casserole, and simmer veal chops gently on both sides in a slow oven (325°-M2) until chops are tender.

Velouté Sauce

Melt butter in the top of a double saucepan; stir in flour and cook over water, stirring constantly, until smoo