French Veal Chops
|White bread slice||3|
|Milk||1⁄2 Cup (8 tbs)|
|Calf liver||4 Ounce|
|Mushrooms||1⁄2 Cup (8 tbs)|
|Ground pork||1 Cup (16 tbs)|
|Pepper white||1 Pinch|
|Butter||1⁄4 Cup (4 tbs)|
|Veal chops||6 Small|
|Grated gruyere cheese||1 Cup (16 tbs)|
Remove the crusts from the bread and soak the slices in the milk.
Chop the liver finely.
Peel and slice the onion; slice the mushrooms.
Mix the ground pork with the soaked bread, chopped liver, onions and mushrooms.
Beat the eggs with the oil, salt and pepper and add to the meat mixture.
Heat the butter in a frying pan and fry the chops for 2 minutes on each side, then place in a roasting pan and spread with the meat mixture.
Sprinkle over the cheese and bake in a hot oven (425° F) for 10 minutes.
Serve with new potatoes, tossed in melted butter and chopped parsley, and peas.