Côtes de Veau Dijonnaise from The Country Cooking of France by Anne Willan
The savvy mustard makers of Dijon have done such a good marketing job that today the town is synonymous with the classic aromatic French mustard flavored with w
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Ingredients
- 1 tablespoon chopped fresh parsley
- 1 bouquet garni
- ¼ cup/60 ml. crème fraîche or heavy cream
- 2 tablespoons dijon mustard, or to taste
- 16 to 18 baby onions (about 8 ounces/225 g total), peeled
- 1 tablespoon/7 g flour
- ¾ cup/175 ml. white wine, preferably chardonnay
- ¾ cup/175 ml. veal broth, more if needed
- 6-ounce/170-g piece lean bacon, cut into lardons
- 2 tablespoons vegetable oil
- salt
- pepper
- 4 veal chops (about 2 pounds/900 g total)
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