Veal Lorraine

Name: Veal Lorraine
Ingredients: 4 slices bacon, diced; 1 tablespoon butter or margarine; 8 (1/2-inch-thick) boneless veal rib chops; 1/4 teaspoon salt; 1/8 teaspoon pepper; 1/2 cup sliced fresh mushrooms; 2 green onions, chopped; 1 tablespoon chopped fresh parsley; 1/2 cup beef broth; 1/2 cup dry white wine; 2 egg yolks, beaten; 1 teaspoon lemon juice

12 ingredients

2 steps

Ingredients

4 slices bacon, diced
1 tablespoon butter or margarine
8 (1/2-inch-thick) boneless veal rib chops
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup sliced fresh mushrooms
2 green onions, chopped
1 tablespoon chopped fresh parsley
1/2 cup beef broth
1/2 cup dry white wine
2 egg yolks, beaten
1 teaspoon lemon juice

Directions

1

Saute bacon in butter in a large heavy skillet. Add chops; sprinkle chops with salt and pepper. Cook over low heat 10 minutes, turning to brown both sides. Remove bacon and chops, using a slotted spoon. Reserve pan drippings in skillet. Add mushrooms, green onion, and parsley to pan drippings; cook 1 to 2 minutes. Stir in beef broth and wine. Cook 5 minutes over low heat.
2

Remove from heat. Gradually stir about one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Return to low heat; cook, stirring constantly, until thickened and smooth. Return chops and bacon to sauce; stir in lemon juice. Remove chops to a serving platter. Spoon gravy over chops to serve.