Veal Chops with Fresh Herbs
2 T. Flour
5 T. Salted Butter
A-1/2 Buillion Cube
B-1 T. Chopped Shallots
c. dry White Wine
D-1/2 t. Lemon Juice
E-1/4 t. Tomato Paste*
F-2 T Water
T. Fresh or Dried Herbs (if dried used a little less) such as
Parsley, Tarragon, Thyme, or Mixed Fine Herbs finely chopped.
A through F.
Dust the Chops
with Flour. Melt 3 T. Butter in a heavy fry pan. Brown the Chops
on both sides. Lower heat, cover pan, and cook slowly 8 to 12 minutes
turning once or twice. Remove Chops from pan. Keep warm. Add ingredients
A-F and season with Salt and Pepper and simmer 4 miutes. Stir in
remaining 3 T. Butter & Herbs. Stir well. Put Chops on warm
Platter, spoon the sauce over them. Garnish with Parsley or Watercress.
* A Tube of
Tomato Paste can be kept in the refrigerator indefinitely.
NEW ENGLAND'S PREMIER