Du Vin Blanc Extraordinaire
du Vin Blanc Extraordinaire
Art Print

Espin, Elizabeth
Buy at AllPosters.com

 WB01419_1.gif (1881 bytes)

La Belle Cuisine - More Beef Recipes

WB01419_1.gif (1881 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Sautéed Veal Chops with
Mushrooms and White Wine



Premium wines and gourmet gift baskets
Thousands of premium wines and gourmet gifts

“Let wine add its savor to soups, fish sauces, meat, game, and
desserts; there is a subtlety about it that is indescribable.”

~ Dione Lucas, in The Cordon Bleu Cookbook

Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search 

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!


[Flag Campaign icon]





Books You Want 125x125
Barnes & Noble

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!


Art Print

Moragues, Joaquin
Buy at AllPosters.com



Sautéed Veal Chops with
Mushrooms and White Wine

New Orleans Times-Picayune

3/4 pound fresh mushrooms
1/2 ounce dried porcini mushrooms,
soaked in 1 cup lukewarm
water for at least 30 minutes
4 tablespoons butter
4 or 5 dried sage leaves, chopped fine
4 veal chops, each about 1 inch thick
1/2 cup dry white wine
2 tablespoons chopped fresh parsley
Salt to taste
Freshly ground black pepper
1/2 cup heavy cream

Wash the fresh mushrooms rapidly under cold running water, remove
ends of stems, [dry them well] and then cut them into very thin slices.
When the dried mushrooms have finished soaking, life them out of the
water with a slotted spoon. Line a strainer with a paper towel and filter
the soaking water by pouring it through the strainer into a bowl or a
beaker. Set it aside.
Wash the porcini mushrooms in several changes of cold water until they
are free of all grit, then cut them up into large pieces. Set them aside.
Put the butter and sage in a sauté pan over medium-high heat. When the
butter is hot, slip in as many chops at one time as will fit without over-
lapping. Brown them well on one side, then turn them and brown the
other side. Continue to cook them, turning them once or twice more,
for 3 to 4 minutes, until the meat is done. It should be pink and moist,
but not raw. Add the wine, let it bubble for about 30 seconds, then
transfer the chops to a platter, using a spatula. Continue to let the wine
bubble until it has evaporated completely, scraping the bottom of the
pan in the meantime with a wooden spoon to loosen any browning
residues. When the wine has evaporated, add the reconstituted mush-
rooms and their filtered liquid into the pan. Stir from time to time as
the liquid evaporates.
When all the liquid has evaporated, add the sliced fresh mushrooms
and the chopped parsley. Stir well, add salt and several grindings of
pepper, stir again, then lower heat to medium and cover the pan. As
the fresh mushrooms cook they will shed liquid. Continue to cook,
stirring occasionally, until liquid has evaporated. Add heavy cream,
leave pan uncovered, and cook the cream down until more creamy
than runny. Sprinkle chops with salt and pepper and return them to
the pan to heat through. Serves 4.

Featured Archive Recipes:
Herbed Veal Chops with
Wild Mushroom Sauté

Smothered Veal Chops with
Tasso Mushroom Gravy (Emeril)

Veal Chops Stuffed with Fontina and
Porcini (Daniel Boulud)

Veal Chops Tchoupitoulas
(Commander's Palace)

Index - Beef Recipe Archives
Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01419_1.gif (1881 bytes)

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright © 1999-2010 Crossroads International.  All rights reserved.
Some graphics copyright www.arttoday.com.
Revised: February 13, 2010.