Ingredients
4 frenched veal rib chops, 12 oz (375 g) each Salt and freshly ground pepper 1 tbsp (15 mL) chopped fresh rosemary 2 tbsp (25 mL) olive oil 12 oz (375 g) king mushrooms,quartered Sauce cup (50 mL) red wine cup (50 mL) balsamic vinegar 1 cup (250 mL) beef or chicken stock 1 tbsp (15 mL) tomato paste 2 tbsp (25 mL) unsalted butter, cut in pieces 2 tbsp (25 mL) chopped chervilDescription
The Veal Chops Should Be About 1 ? Inches (4 Cm) Thick. Don?t Crowd Them In The Pan For Roasting?use A Roasting Pan If Your Skillet Is Not Big Enough. The Sauce Is Outstanding But For The Best Flavour You Should Use Real Stock, Either Homemade Or Purchas
Liquor Control Board Of Ontario
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