Veal chop Normandy style Potatoes and hash browns

Norman-style veal chop, potato and hash browns

Veal chop
Butter
Onion
Flour
Sour cream
Mushrooms of Paris
Nutmeg
Calvados
Salt
Pepper

Realization :

The veal chop
Brown your rib in a mixture of butter and neutral oil (Tant pour tant)
Once the meat is browned, flambé with the Calvados (The meat should be slightly pink)
Keep warm
Normandy sauce for meat and vegetables

Brown an onion in butter
Add flour
Moisten with cider
Add cold butter
Salt
Pepper
Infuse the mushrooms in a mixture of butter and neutral oil (Tant pour tant)
Add a pinch of nutmeg
Add the crème fraîche topped with lemon juice.
Add the mushrooms
Reduce over low heat
Rectify

Serve as an accompaniment to new potatoes with diced apples browned in a mixture of butter and neutral oil (Tant pour tant), or endive fondue.
Do not add parsley or anything else. You can sprinkle with a pinch of cinnamon.

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€18.00
VAT included 2 Hours

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