Saturday, March 1, 2008

Veal Forestier

6 veal rib chops,each cut 1/2 inch thick.
1/4 cup all-purpose flour.
butter or margarine. 1 garlic clove,halved.
1/2 pounds mushrooms,thinly sliced.
1/2 cup dry vermouth.
1 teaspoon salt.
1/8 teaspoon pepper.

On waxed paper, coat chops lightly with flour. In 12-inch skillet over medium-high heat, in 2 tablespoons hot butter, cook garlic until brown; discard garlic. In butter remaining in skillet,cook chops,half at a time until well browned on both sides, removing chops as they brown to platter and adding a little more butter if needed. Reduce heat to low. In same skillet, melt 2 tablespoons more butter; cook mushrooms until just tender. Stir in vermouth, salt and pepper,scraping to loosen brown bits. Return chops to skillet; cover; simmer 15 minutes until chops are fork-tender.
To serve, arrange chops on warm platter;pour mushroom mixture in skillet over chops.

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