Free Recipe Prince Orloff Veal Chops
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Prince Orloff Veal Chops Recipe
4 Double-cut veal loin chops
Drizzle of olive oil
Salt; to taste
Freshly-ground black pepper;
-to taste
1 tb Butter
1 bn Fresh asparagus; blanched
3 tb White vinegar
3 tb White wine
10 Peppercorns; crushed
2 tb Finely-chopped shallots
1 tb Chopped tarragon
3 Egg yolks
1 c Unsalted butter; melted
1 tb Finely-chopped parsley
-leaves
Prince Orloff Veal Chops Preparation
Preheat the oven to 400 degrees. Season the veal chops with salt and pepper. In a large saute pan, heat the olive oil. When the oil is hot, sear the chops for 2 to 3 minutes on each side. Remove from the heat and place in the oven. Roast the chops for 10 to 12 minutes for medium-rare. Remove from the oven and rest for a couple of minutes before serving. In a another large saute pan, melt the butter. Add the asparagus. Season with salt and pepper. Saute the asparagus for 2 minutes. Set aside and keep warm. In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon. Bring the liquid to a boil and reduce to 1 tablespoon. Add 1 tablespoon of water. Add the egg yolks and whisk, over low heat, until frothy, about 3 to 4 minutes. In a steady stream, add the butter until the sauce thickens. Season with salt and pepper. Strain the sauce through a chinois and set aside. Serve the chops with the asparagus and sauce. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK – (Show # EM-1B37 broadcast 05-10-1998) Downloaded from their Web-Site – Formatted for MasterCook by Joe Comiskey, aka MR MAD – jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 06-03-1998 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
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