Recipes

"Peel the onions.

Blanch them in a saucepan of boiling salted water for 2 minutes.

Drain and pat dry.

Trim the stem ends from the mushrooms.

Rinse and dry them, and cut into quarters.

Season the veal chops on both sides with salt and pepper.

Melt the butter in a large skillet.

Add the veal chops and brown over high heat on both sides.

Reduce the heat to medium, add the onions and let cook for 10 minutes.

Add the mushrooms, and cook for 10 minutes longer.

Transfer the veal chops, onions, and mushrooms to a warmed serving platter.

Add the Calvados to the skillet.

Warm gently and ignite, being careful to avert your face from the flames.

Stir in the cream, stirring and scraping the pan with a wooden spoon to loosen the flavorful bits that stick to the bottom.

Correct the seasoning, if necessary.

Let the sauce boil briefly before pouring it over the veal.

Serve immediately."