Veal Chops In Port Cream - cooking recipe

Ingredients

4 veal shoulder chops (about 1-inch thick)
salt and white pepper
2 Tbsp. butter or oleo
1 Tbsp. salad oil
6 oz. mushrooms, sliced
1 shallot, finely chopped or 2 Tbsp. finely chopped onion
1/2 c. each: ruby Port and chicken broth
2/3 c. whipping cream
1 egg yolk
watercress or parsley for garnish

Preparation

Sprinkle veal chops with salt and white pepper.
Brown well on both sides in mixture of butter and oil in a large frying pan. Remove veal chops from pan and reserve them.
Cook mushrooms and shallot in same pan, stirring until mushrooms brown slightly. Return veal chops to pan.
Pour in wine and broth.
Bring to boiling.
Cover, reduce heat and simmer until veal is tender (25 to 30 minutes).
Remove chops, but keep warm.