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VEAL LOIN CHOPS WITH CARROTS

In a plastic bag combine the flour, salt and pepper.  Heat the oil in a frying pan.  Shake the veal chops in the flour mixture, then brown them in the hot oil, turning once or twice.  Drain.  In  an ovenproof casserole or Dutch oven melt 3 tablespoons of the butter and cook the carrots, onions, garlic, and bouquet garni over a low heat until softened, about 20 minutes.  Boil the chopped calfŐs foot in boiling salted water for 10 minutes.  Drain.  Add the chopped calfŐs foot and veal to the carrots and onions.  Pour in the wine and 1/2 cup of water.  Bring to a boil, reduce heat, cover and cook for 1 hour 45 minutes.  Taste for seasoning.  To serve, place the veal loin chops in the middle of a platter and surround them with the carrots.  Serve with buttered spinach.
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3 lbs veal loin chops
1 calfŐs foot, boned and cut into 1-inch pieces
2 tbsp vegetable oil
3 onions, sliced
1 garlic clove
3 lbs carrots, sliced
1 bouquet garni
1/2 cup dry red wine
1/4 cup flour
1/2 cup unsalted butter
salt, pepper
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30
mn
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115
mn
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Center
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Meat
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Menetou-Salon
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