French Veal Chops with Calvados

french veal chops with calvados_page

4 veal chops
salt and white pepper
2 tablespoons flour
150 g/5 oz butter
2 tablespoons oil
1 1/2 tablespoons calvados
6 tablespoons tomato purée
6 tablespoons single cream
2 egg yolks
1 teaspoon lemon juice
6 tablespoons champagne


[1] Season the chops with salt and pepper and coat them in flour. Heat 25 g/1 oz of the butter with the oil in a frying pan. Fry the chops for 5 minutes on each side, then remove from the pan and keep warm.

[2] Fry the remaining flour in the fat. Add the calvados, stir in the tomato purée and bring to the boil. Remove from the heat, stir in the cream and keep warm.

[3] Melt the remaining butter in a small pan. Beat the egg yolks with a pinch of salt and the lemon juice in a heatproof bowl. Stand the bowl in a pan of hot, not boiling, water. Add the melted butter a few drops at a time, stirring continuously. When all the butter is mixed in, remove the bowl from the pan of water. Season the sauce with a pinch of pepper and stir in the champagne.

[4] Mix together the two sauces and pour, hot, over the chops. Serve with tagliatelle  and a green salad.

Serves 4