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Veal Chops in Cream Recipe

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This recipe for Veal Chops in Cream, by , is from The Beach Club Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
The Dammann Family
Added: Wednesday, April 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 veal chops (with kidney if possible)
1/3 cup onions, chopped
1 cup beef bouillon
tsp. thyme
1 bay leaf
Dijon style mustard
good olive oil
salt & pepper
2 T. butter

Directions:
Directions:
Brown chopped onions in oil. Add bouillon & simmer 5 minutes. Salt & pepper chops on both sides and lay in buttered casserole. Spread thin coat of mustard on chops. Pour liquid over chops, plus thyme and bay leaf and bake covered 1.5 hrs at 300 When chops are tender, make a roux of flour and butter in the pan. Slowly add all juice from casserole until blended (leaving chops in covered casserole to remain warm). Add cream slowly and boil, stirring constantly and adding enough cream to make a light sauce. Pour over chops and serve.

 

 

 

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