Ingredients
- 16 thick asparagus spears, trimmed, cut on diagonal into 2-inch lengths
- 5 tablespoons peanut oil, divided
- 12 ounces fresh morel mushrooms, rinsed, halved lengthwise if large
- 4 8-to-9-ounce veal rib chops (each 3/4 to 1 inch thick)
- 2 tablespoons all purpose flour
- 4 shallots, peeled, halved lenghtwise, plus 1/3 cup minced shallots
- 6 whole fresh sage leaves plus 6 fresh sage leaves, sliced
- 6 fresh thyme sprigs
- 2 bay leaves
- 4 garlic cloves, minced
- 1 cup low-salt chicken broth
- 2 tablespoons chopped frehs chives
Description
These Veal Chops In This French Bistronomique Recipe Are Deeply Flavorful And Delicately Sauced.
Bon Appetit Magazine
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter