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Al-Ahram Weekly 4 - 10 May 2000 Issue No. 480 
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Published in Cairo by AL-AHRAM established in 1875 |
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Al-Ahram Weekly 4 - 10 May 2000 Issue No. 480
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| Published in Cairo by AL-AHRAM established in 1875 |
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Egypt Region International Economy Opinion Culture Special Features Travel Living Sports Profile People Time Out Chronicles Cartoons Letters Veal chops with rosemary sauce
By Moushira Abdel-Malek
Ingredients:
8 small veal chops
2tbsp fresh chopped rosemary (or dry)
2tsp cornflour + 3/4 cup water
1tbsp brandy
1 beef or chicken bouillon
1tsp sugar
30gms butter
1tbsp corn oil
Pepper + allspiceMethod:
Sprinkle pepper and allspice on each chop. Heat oil and butter in a large frying pan. Add rosemary and stir over medium heat only for one minute. Add chops to brown on both sides. Lower heat and cover to cook until tender. Add very small quantity of water if necessary. Remove chops from pan and keep warm. Blend cornflour with brandy, bouillon, water and sugar. Stir into pan over medium heat until it thickens and boils. Serve sauce over chops. Garnish aside with sautéed broccoli or green beans and mashed potatoes.
