Difficulty [usr 1]
Pan-fry the veal chops in a butter/oil mixture uncovered for 5 minutes then cover for another 10 minutes. Get rid.
Peel and chop the shallots, put them in a sauté pan with a little butter, let them sweat, deglaze with the vermouth, let reduce then add to the veal jus, let reduce.
Brown the bells and cook the sliced mushrooms in butter.
Chop the herbs.
Finish the sauce by whipping it with butter. Add the bells and mushrooms, then the chopped herbs.
Arrange the veal chops on plates, cover with the sauce and surround with a string.
A creation of chef Hubert
