Veal Chops Monarque
|Loin/Rib veal chops||4|
|Clarified butter||1⁄4 Cup (4 tbs)|
|Mushrooms||1⁄4 Pound, finely chopped (1 Cup)|
|Gruyere cheese||1⁄2 Cup (8 tbs), grated|
|Black pepper||To Taste, ground|
|Stock||1⁄2 Cup (8 tbs)|
|Conchiglie||1⁄2 Pound (Small Pasta Shell)|
|Cooked ham slices||2 , cut into strips|
|Port||1⁄4 Cup (4 tbs)|
Set the oven at hot (400° F).
In a skillet or shallow flameproof casserole heat 2 tbs clarified butter and fry the chops slowly on 1 side only until golden brown; take from the pan.
Add the mushrooms and cook over high heat until all the moisture is evaporated.
Take from heat and stir in the cheese.Season to taste and spread this mixture on the browned side of the chops.
Melt the remaining clarified butter in the pan, replace the chops and brown the uncooked sides for 2-3 minutes.
Pour in the stock and cover; transfer pan to heated oven and bake the .
chops for 15-20 minutes or until they are tender.
Cook the conchiglie in plenty of simmering salted water for the time stated on the package or until almost tender ('al dente').
Drain them, rinse with cold water and reheat them with 1 tbs butter, the strips of ham and plenty of pepper, tossing to mix well.
Take out the chops, arrange in a serving dish and keep warm.
Add the port to the pan and bring to a boil, stirring to dissolve the pan juices.
Boil until well reduced.
Strain the sauce over the chops and garnish the platter with ham and conchiglie.