Peppered Veal Chops
|Veal chops||1080 Gram (6 In Number, 180 Grams Each)|
|Crushed black peppercorns||60 Milliliter|
|Demi glace||250 Milliliter|
|Heavy cream||60 Milliliter|
Pat the peppercorns into the veal chops.
Heat the butter in a large skillet and saute the veal chops to the desired doneness.
Remove and reserve hot.
Pour in the brandy and flame.
Add the demi-glace and sherry.
Simmer 1 minute.
Add the cream, blending well.
Pour sauce over the chops and serve.