Veal Chops In Port Cream

• 4 veal shoulder chops (about 1-inch thick)
• salt and white pepper
• 2 Tbsp. butter or oleo
• 1 Tbsp. salad oil
• 6 oz. mushrooms, sliced
• 1 shallot, finely chopped or 2 Tbsp. finely chopped onion
• 1/2 c. each: ruby Port and chicken broth
• 2/3 c. whipping cream
• 1 egg yolk
• watercress or parsley for garnish

1. Sprinkle veal chops with salt and white pepper.
2. Brown well on both sides in mixture of butter and oil in a large frying pan. Remove veal chops from pan and reserve them.
3. Cook mushrooms and shallot in same pan, stirring until mushrooms brown slightly. Return veal chops to pan.
4. Pour in wine and broth.
5. Bring to boiling.
6. Cover, reduce heat and simmer until veal is tender (25 to 30 minutes).
7. Remove chops, but keep warm.

veal shoulder chops, salt, butter, salad oil, mushrooms, shallot, chicken broth, whipping cream, egg yolk, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=513802 (may not work)