VEAL CHOPS WITH KIDNEY SAUCE
(4 servings)
- 4 veal loin chops
- 1/2 tsp. onion salt
- 1-1/2 tsp. salt
- 1/2 tsp. white pepper
- 1 tsp. mustard
- 1 calf kidney
- 3 tbsp. oil
- 4 eggs
- 3 tbsp. chopped parsley
- 1 tbsp. chervil
- 1/4 cup butter
- 5 tbsp. brandy
Trim chips. Season with onion salt, 1/2 tsp. salt and the pepper; spread on mustard. Heat oil in skillet and fry chops over medium heat 3-5 minutes on each side; remove and keep warm.
Beat eggs with 1/2 tsp. salt, 5 tbsp. water (cold) and the herbs. In saucepan, melt butter and cook eggs until slightly scrambled. Keep warm.
Slice the kidney and cook in pan used for the chops for 30 seconds. Sprinkle with remaining salt.
Stir in brandy. Arrange chops on dish, spoon on eggs and kidney on top.
Beat eggs with 1/2 tsp. salt, 5 tbsp. water (cold) and the herbs. In saucepan, melt butter and cook eggs until slightly scrambled. Keep warm.
Slice the kidney and cook in pan used for the chops for 30 seconds. Sprinkle with remaining salt.
Stir in brandy. Arrange chops on dish, spoon on eggs and kidney on top.