set temp0= "ShowHyperText" & QUOTE & "117"& QUOTE
set HyperTextList = [ #70:temp0]
set VideoList = []
@
NORMANDY-STYLE VEAL CHOPS

Brown the veal chops in butter, remove regardless of how done they are. Put them one by one into an ovenproof dish, salt, pepper, keep warm. Deglaze the frying pan with the cream, scrape the bottom to detach all of the caramelized juice, reduce by 1/3. Pour the sauce and the applejack over the chops. Bake in a moderate oven (300F) for 15 to 20 minutes. Peel and quarter the apples, brown them in butter. Halfway through, sprinkle with the sugar to glaze. To serve, place the chops into the serving dish, adjust the seasoning of the sauce before coating the chops. Surround with the apples.
@
6 shoulder chops, weighing 6Ê1/3 to 7 oz each
1/4 lb butter
6 tbsp applejack (Calvados)
3/4 cup cream
2 lb Golden Delicious apples
1 tbsp sugar
salt, pepper
@
30
mn
@
20
mn
@
We recommend you drink a cider with this dish.
@
Normandy
@
Meat
@

@

@