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What You Need:
(To serve 4)
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5 tablespoons butter
½ cup finely chopped onions
¼ cup finely chopped carrots
10 juniper berries
½ teaspoon dried basil
½ teaspoon salt
Freshly ground black pepper
3 tablespoons vegetable oil
4 veal loin chops, cut 1 to 1½ inches thick
1 cup dry white wine
½ cup chicken stock, fresh or canned
¾ cup fresh white bread crumbs, made in a blender from about 3
slices of white bread with crusts removed
1 tablespoon finely chopped boiled ham
2 tablespoons finely chopped fresh parsley
½ teaspoon lemon juice
1 tablespoon butter, cut in tiny pieces
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Translate this recipe:
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| How To Cook: |
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1. Preheat the oven to 350°. In a heavy shallow flameproof casserole or baking dish that is large enough to hold the chops in one layer and has a cover, melt 2 tablespoons of the butter over moderate heat, and in it cook the chopped onions and carrots, stirring occasionally, for 8 to 10 minutes, or until limp and lightly colored. Set aside.
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2. With a mortar and pestle or a wooden spoon and small, heavy mixing bowl, crush the juniper berries and mash in the basil, salt and a few grindings of pepper. Press the juniper-berry seasoning into both sides of the chops, forcing it into the meat as much as possible.
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3. Melt 1 tablespoon of the butter with the oil in a heavy 10- to 12-inch skillet over moderate heat. When the foam subsides, brown the chops to a rich golden color on both sides, turning them carefully to avoid dislodging the seasoning. Transfer the browned chops to the casserole. Pour off all but 1 or 2 tablespoons of fat from the skillet and add the wine.
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4. Boil briskly, stirring and scraping in any browned bits that cling to the pan, until the wine has been reduced to ½ cup; then stir in the stock and pour the mixture around the veal chops. In a 6- to 8-inch skillet, melt the remaining 2 tablespoons of butter over low heat, and cook the bread crumbs until they are lightly browned.
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5. Off the heat, stir in the ham, parsley and ½ teaspoon of lemon juice. Divide the mixture into quarters, and spoon a portion onto each chop. Dot the topping with butter.
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6. Bring the casserole to a boil on top of the stove, cover tightly and bake for 40 minutes. Then transfer the veal to a heated platter, preferably one with a well to catch the sauce.
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7. Working quickly, strain the contents of the casserole through a fine sieve into a small saucepan, pressing down hard on the vegetables with the back of a spoon before discarding them. Boil down the liquids over high heat until they are reduced to about ½ cup. Taste the sauce for seasoning, pour it around the chops and serve at once.
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