Côtes de Veau Façon Grand Mère - Grandmother's Veal Chops

There are any number of French recipes where the words"Grand Mère" make up part of the recipe name.  The words "Grand Mère" (or Grandmother) are synonymous with traditional, old- fashioned, home-style French cuisine. You can find any number of fine eating establishments throughout France with "Grand Mère" somewhere in their name. It makes a point. Some people call it just plain ol' comfort food and they may be right to a certain extent. These are typical recipes  one would likely find if you stopped at a corner bistro or a brasserie. No nonsense, no fuss no muss, just plain solid simple French food made fresh from the local market. Warning: This style cooking is not defined by two green beans leaning ever so gently against a soft cushion of mashed potatoes shaped to perfection with slices of carrots bent in submission...Anyway, I think you get my drift; you're not going to find that sort of mess here. Et merci! 

This is a great dish to put together and at some point your Grandmother may have returned to the kitchen to prepare this wonderful Sunday meal and surprise the family. So you better not run the risk of disappointing your Grandmother by deciding to cook something else instead!

Côtes de Veau Grand-Mère  (Your Grandmother's Very Own Veal Chops)
Preparation time: 10 minutes
Cooking time: 25 minutes

6 individual veal rib chops 
2 1/2 tablespoons flour
1 lb 2 oz mushrooms 
7 smoked bacon pieces (lard fumé)
12 baby onions (aka. petits oignons de Mulhouse)
1/3  to 1/2 cup Madeira wine

1 1/4 cups heavy cream


Salt, pepper


Cut mushrooms into quarters. Saute with the bacon and baby onions

Flour the veal chops; then saute them in butter for 5 minutes on each side, until they are well-browned.

Add the mushroom mixture, and deglaze the pan with the Madeira.

Stir in the cream. Cook gently for an additional 10 minutes, and season. Serve immediately.

Serving suggestions: Baby red potatoes, rice or noodles.

Wine Selection: My Grandmother would have wisely suggested an "old wine" however here are some wines that would go well with this dish.

Aloxe-Corton, Burgundy region, France

Pomerol, Bordeaux region, France

Saint-émilion, Bordeaux, France

Chianti Classico, Italy

Pinot Noir (Oregon, California or New Zealand)

Zinfandel, Napa Valley

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