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Veal Lorraine

Yield 8 servings


  • 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

How to Make It

  1. 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.

  2. 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.

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