the appetizer:

French cuisine has influenced the eating habits of people around the world, especially those who enjoy "haute cuisine" in restaurants. But there are also many regional (or "provincial") styles of cooking that remain unique to France.



Veal Chops with Apple Brandy Sauce
(Cotes de Veau au Calvados)

4 veal chops
Salt and pepper
2 T flour
3 oz. plus 3 T butter
2 T Calvados (apple brandy)
1/4 c. tomato pasta
1/3 c. half and half
2 egg yolks
1 t lemon juice
1/4 c. white wine

Season veal with salt and pepper. Coat lightly with one tablespoon of flour. Melt 3 tablespoons of butter in a large skillet. Add chops and fry for approximately 5 minutes on both sides. Arrange chops on a platter and set aside.

Add remaining tablespoon of flour to skillet and stir into pan drippings. Add brandy and tomato paste. Bring to a boil and remove from heat. Stir in half and half well and set aside.

Melt 3 oz. of butter in a small saucepan and set aside.

In a small heatproof bowl, beat together the egg yolks along with the lemon juice. Place the bowl over a bowl of hot water. Whisking constantly, slowly add the melted butter, a few drops at a time. When the butter has been added, remove the bowl from the water bath and stir in the white wine. Then stir in the tomato paste mixture. Pour hot sauce over chops and serve.


French Recipes


Back to the main France page

France on Wikipedia

More country Destinations


This page modified January 2007

The FoodWine
Main Page


Mardi Gras Recipes
Mardi Gras &
Fat Tuesday Recipes

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches



Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids

Conversions, Charts
   & Substitutions

About Foodwine.com
   Contact Info
   Privacy Statement


Copyright © 1994-2017,
Forkmedia LLC



cat toysCatnip Toys