| Description | | Veal Chops ‘SKOBELEV’ is a delicious meat dish. You'll enjoy a new taste of the popular chops. Skobelev was considered a real dainty in Russian restaurants and now you have chance to taste you at home with a help of our recipe. |  | | Method | Serves 6
Prepare the onion sauce first. Place the onions into the bowl, cover with boiling water, and let sit for 10 minutes. Drain and dry in paper towels. Heat 4 tablespoons of butter, the sugar, 1 cup of consomm?, and the onions in a heavy-bottomed saucepan. Cover and simmer for 5-8 minutes. Puree the mixture in a blender and set aside.
To finish the sauce, stir the flour over low heat in an ungreased skillet until it is golden. Add 2 tablespoons of butter, stirring with a wooden spoon, and cook until bubbles appear. Gradually add the remaining consomm?. Bring to a boil, simmer for 1 minute, add salt and pureed onions. Mix thoroughly, remove from the heat, and keep warm by placing the saucepan in another pan of very hot water.
Dry the chops with paper towels and trim the bone tips of gristle and meat. Place the chops between 2 sheets of wax paper and pound. Form into neat shapes, rub with salt and pepper, and dredge lightly in flour. Melt the butter in 2 skillets over medium heat and saut? the chops for about 5 minutes on each side, or until golden brown and tender.
Fix the paper frills on the bone tips and arrange the chops on a warmed platter. Pour the onion sauce into a heated sauceboat and pass separately.
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| | Ingredients | | 10 medium white onions, thinly sliced.6 tablespoons unsalted butter.1/4 teaspoon sugar.2 cups Chicken Consomme.2 tablespoons all-purpose flour.Salt to taste.6 large veal chops ( 3-4 pounds).Ground black pepper to taste.1/2 cup all-purpose flour.1/2 cup unsalted butter. |
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