Provimi Veal Cotelette
- by Andrea of Velas Vallarta

Summer-Fall 2004

Ingredients:
Serves two
• 360 gr. Veal chops
• 50 gr. Clarified butter
• 20 gr. Dry morel mushrooms, soaked in water, sliced
• 50 ml. Whipped cream
• 50 ml. Brandy
• 50 gr. Shallots, chopped
• 100 ml. Demi-glace
• Salt and pepper to taste



PREPERATION:
1. Season veal chops with salt and pepper, then fry each side in the butter for four minutes. Remove to plate and keep warm.

2. In the same pan, cook the shallots until golden, then add and sautee the mushrooms.

3. Flame with the brandy.

4. Add the demi-glace and cream.

5. Add the veal chops, heat and serve with sauce.