Veal chops beau séjour from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 541) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Florida beets; Ratatouille Niçoise; Mushrooms with manzanilla sherry; Mashed potatoes Anna; Couscous salad

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • unrealmeal on March 13, 2011

    I used veal loin chops for this instead of from the rack, and they were outstanding -- much less expensive, and extremely flavorful (they were effectively veal porterhouses, actually). The note in the cookbook makes a reference to the garlic being the star here, and that's no joke. My only beef was that the recipe only calls for 1 clove per chop. I doubled that, and it was perfect. I used fresh bay leaves off the plant in my kitchen, and I think that they have a better taste (not to mention being easier to cut without breaking them into a million pieces). Make sure not to crowd the pan when browning the veal, or it won't brown at all.

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