Veal Chops, Paris Bistro
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961 - Drawings by Andrew Warhol))
4 veal chops
salt and paprika
3 tbsp butter
1/2 cp dry white wine
2 tbsp finely cut chives
2 tbsp finely cut parsley
1 ytsp finely cut tarragon
2 tbsp cognac
1 - Dredge chops lightly in flour.
2 - Season witn salt and paprika
3 - Brown lightly in butter.
4 - Lower heat.
5 - Cook unti. chops are done, 20 minutes or longer, depending on thickness.
6 - Turn chops with pancake turner.
7 - Place chops on hot platter.
8 - Keep them hot.
9 - Pour wine into pan, tilt and scrape, mixing with butter and any brown from the chops.
10 - Add chives, parsley, tarragon, and brandy..
11 - Bring quickly to a boil.
12 - Pour over chops and serve immediately.
Makes 4 servings.
It's difficult to find poor food in France except, perhaps in those
American-style quick-service places now starting up in Paris. This dish
is familiar to Americans who love Paris-as-she-was.