Veal Lorraine

Oxmoor House
8 servings


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4 slices bacon, diced
1 tablespoon butter or margarine
8 (1/2-inch-thick) boneless veal rib chops
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup sliced fresh mushrooms
2 green onions, chopped
1 tablespoon chopped fresh parsley
1/2 cup beef broth
1/2 cup dry white wine
2 egg yolks, beaten
1 teaspoon lemon juice


Sauté bacon in butter in a large heavy skillet. Add chops; sprinkle chops with salt and pepper. Cook over low heat 10 minutes, turning to brown both sides. Remove bacon and chops, using a slotted spoon. Reserve pan drippings in skillet. Add mushrooms, green onion, and parsley to pan drippings; cook 1 to 2 minutes. Stir in beef broth and wine. Cook 5 minutes over low heat.

Remove from heat. Gradually stir about one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Return to low heat; cook, stirring constantly, until thickened and smooth. Return chops and bacon to sauce; stir in lemon juice. Remove chops to a serving platter. Spoon gravy over chops to serve.

Created date

February 2010