Ingredients

• 30 ml brandy or whisky
• Half a lemon
• 4 tablespoons veal stock
• 2 tablespoons parsley
• Salt and pepper to taste

Directions

• Directions
• Beat together one egg yolk with half a tablespoonful of evaporated skim milk. Slice 375 grams of mushrooms. Measure out 30 ml of brandy or whisky, juice half a lemon. Have ready about 4 tablespoons of veal stock.
• Chop 2 tablespoons of parsley. Trim any fat from 6 veal chops and rub it over a large non-stick pan with a lid. If there is no fat, brush on a little olive oil. Heat the pan and brown the chops on both sides then add the stock.
• Meanwhile, heat the cognac in a small saucepan, ignite it and pour it over the chops. Add the mushrooms, season with salt and pepper and cover. Cook just until the mushrooms have exuded their juices.
• Remove the chops to a warm serving dish. Reduce the cooking juices a little, then add a spoonful of two of the juices to the egg yolk mixture, stirring. Remove the frying pan from the heat and tip the egg yolk mixture into it, stirring.
• Return the pan to a very gentle heat and stir until the sauce thickens. It must not boil or it will curdle. Add a dash of lemon juice and spoon over the chops.