Chops with Chervil HT MC
Flemish name: Kalfskoteletten Met Romige Kervelsaus
4 Hot Beef Alcohol Main Course Gluten Wheat
Free Eggless Belgium Europe
1 tbsp Vegetable Oil
4 Veal Chops
Salt and Black pepper
1 tbsp finely chopped Shallot
325g/12oz Mixed Wild Mushrooms
(e.g. Shiitakes, Ceps, Portobello's), cleaned and
60ml/2fl.oz. Belgian Blond Beer
120ml/4fl.oz. Double Cream
1 heaped tbsp freshly chopped Chervil
1. Preheat the
oven to 150C, 300F, Gas Mark 2. Heat the butter and oil in a large frying pan
until hot, add the chops and sauté for 5 minutes on each side until browned.
Remove to an ovenproof serving platter, season with salt and pepper, cover with
aluminium foil and place in the oven to keep warm and continue cooking.
2 . Reheat the oil
in the pan, add the shallot and sauté for 2 minutes.
3. Add the
mushrooms and beer to the frying pan, mix well and cook over low heat for about
10 minutes, turning from time to time until the mushrooms are soft.
4. Add the cream,
mix well and simmer for a further 5 minutes.
5. Season the
sauce with salt and pepper then stir in the chervil and mix well.
6. To serve -
remove the chops from the oven and pour the sauce over the top of them. Serve
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