(Cotes de Veau au Calvados)
4 veal chops
Salt and pepper
2 T flour
3 oz. plus 3 T butter
2 T Calvados (apple brandy)
1/4 c. tomato pasta
1/3 c. half and half
2 egg yolks
1 t lemon juice
1/4 c. white wine
Season veal with salt and pepper. Coat lightly with one tablespoon of flour. Melt 3 tablespoons of butter in a large skillet. Add chops and fry for approximately 5 minutes on both sides. Arrange chops on a platter and set aside. Add remaining tablespoon of flour to skillet and stir into pan drippings. Add brandy and tomato paste. Bring to a boil and remove from heat. Stir in half and half well and set aside. Melt 3 oz. of butter in a small saucepan and set aside. In a small heatproof bowl, beat together the egg yolks along with the lemon juice. Place the bowl over a bowl of hot water. Whisking constantly, slowly add the melted butter, a few drops at a time. When the butter has been added, remove the bowl from the water bath and stir in the white wine. Then stir in the tomato paste mixture. Pour hot sauce over chops and serve.