BRANDIED VEAL WITH WALNUTS
Serves 4.
Total Prep/Cooking Time: 35 Minutes
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160 gm walnut pieces4 veal loin chops, debonnedsalt and pepper20 ml olive oil100 ml white wine100 ml beef or veal stock100 ml heavy cream50 ml Otard VSOP Cognac50 gm walnut halveschopped chives, to garnish
- Make the walnut pieces into a paste using a blender, food processor, or mortar and pestle. Season the chops with the salt and pepper, then fry in hot oil until lightly browned on both sides. Set the chops aside, covered with foil, on a warmed plate.
- Deglaze with the wine and reduce to about one-third. Stir in the stock, cream and cognac and reduce again to about one-half. Stir in the walnut paste.
- Serve over broad noodles, garnished with walnut halves and chives.
Recipe courtesy American Veal Association.
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Some Prepared Food Photos courtesy of the Beef Checkoff, in conjunction with Brown Packing Company, Inc.
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