Recipe - Herb Crusted Brill With A Salt And Vinegar Sauce

GENERAL
2 English veal bone in sirloin
chops
2 Cloves garlic; crushed
2 Shallots; finely minced
1 tablespoon Freshly chopped parsley
1 tablespoon Freshly chopped sage
2 ounce Fresh white breadcrumbs
Grated rind and juice of 1/2
lemon
Salt and freshly ground
black pepper
2 tablespoon Olive oil

FOR THE SAUCE
One fourth pt White wine
4 tablespoon Chicken or beef stock
1 tablespoon French coarse ground mustard
4 tablespoon Single cream

1. Preheat the oven to 190øC/375øF/Gas Mark 5. Place the veal chops in a
lightly greased baking tray.

2. Mix together the garlic, shallots, parsley and sage with the
breadcrumbs, lemon rind and juice. Add seasoning to taste and bind together
with the olive oil.

3. Divide the mixture in half and place onto each chop pressing down well.

4. Bake in the preheated oven for 2025 minutes until the veal is cooked
and tender and the topping crisp and golden brown.

5. Meanwhile make the sauce, simmer the white wine and stock together until
reduced by almost half, stir in the mustard and cream and keep warm over a
low heat. Serve the herb crusted chops on a pool of mustard and cream
sauce. Converted by MC_Buster.

NOTES : The crisp herb crust perfectly complements the creamy sauce for a
special dinner for 2.

Converted by MM_Buster v2.0l.