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Casserole Of Stuffed Veal Chops

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  Butter 4 Ounce
  Onion 1 Small
  Veal chops 6 Large (1 1/4 inches thick)
  Mushrooms 12
  Lemon juice 2 Tablespoon
  Salt To Taste
  Freshly ground pepper To Taste
  Chopped parsley 1 Tablespoon
  Chicken broth/Canned broth 1 Cup (16 tbs)
  Red wine 1⁄2 Cup (8 tbs)
  Canned pate de foie gras 3 Ounce (1 can)

Melt butter in a large, heavy skillet.
Grate the juice and pulp of the onion into the pan, blend well over moderate heat.
Add chops and brown on both sides until very dark.
Set aside in an oven proof dish.
Peel mushroom caps (unwashed), remove stems and slice thinly.
In the same skillet (unwashed), add a little butter, lemon juice, salt, pepper and parsley, and saute the mushrooms and sliced stems over quite high heat for about 4 minutes.
Remove the caps to a dish, then add stock to pan and blend with remaining juices and mushroom stems.
Add wine and let simmer, over very low heat, while stuffing chops.
Using a small, sharp knife, cut a pocket down the center of the fat end of the cooled veal chop about 1/2 inch away from either end and cut right down to the bone.
Make the pocket about 2 inches long and fill slit (which will gape open) with about 1 teaspoon of pate a piece.
Hold together with tooth picks (or small skewers).
Arrange the chops in the oven proof dish in which they will be served and pour over them the contents of the skillet.
(This much can be done beforehand.) About 15 minutes before guests are due, place in a 350 degree F oven to bake for 40 minutes.
(This is the minimum time required can cook 15 to 20 minutes longer.)

Recipe Summary

Main Dish

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