Meat

Veal chops roasted with girolle mushrooms

Recipe by Michel Moret, La Griotte Restaurant at Bazarnes.

Ingredients for 6:
- 3 thick veal chops, 600 to 700 g each,
- 600 g girolle mushrooms
- 25 cl White Burgundy wine
- 10 cl groundnut oil
- 60 g butter
- 5 cl olive oil
- 2 tablespoons chopped shallot and parsley

Preparation:
1 - Pan fry the veal chops in very hot oil until golden on each side and      place them in a baking dish.
2 - Season, add half of the white wine, ½ glass water and half of the      butter cut into pieces.
3 - Bake in a very hot oven, 220° (thermostat 8) for around 20 minutes.      Remove from the oven, then cover in foil and leave to rest (10      minutes)
4 - Meanwhile, fry the girolle mushrooms over high heat in olive oil, add      the chopped shallots and parsley.
5 - Deglaze the griddle with the rest of the white wine, bring to the boil      and reduce.
6 - Add the remaining butter and juices given by the veal chops, add the      fried girolle mushrooms.

Presentation:
Cut the chops into thick slices and present on a dish or individual plates, surrounded by the mushrooms and sauce whisked through with butter.

Serving suggestions: White wine Chablis 1^er Cru Fourchaume

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