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1
1/2 cup chicken stock, recipe follows
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2
Rinse the mushroom pieces under cold running water to rid them of sand.
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3
If the pieces are small, drop them into a small bowl of water, swish them around, and let the particles settle.
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4
Immediately scoop up the pieces.
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5
Repeat twice more.
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6
Soak the rinsed mushrooms in the hot water 30 minutes, or until softened.
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7
Then lift them out of the liquid and coarsely chop.
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8
Strain the liquid through a sieve lined with a paper towel, and set aside 4 tablespoons for the pan sauce.
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9
(The rest can be frozen for later use.)
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10
Have a serving platter warming in a low oven.
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11
Heat the olive oil in a 12-inch saute pan over medium-high heat.
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12
Take 3 to 4 minutes to quickly brown the veal chops on both sides.
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13
Periodically slip a wooden spatula under each chop to keep it from sticking.
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14
Once the chops are golden brown, lower the heat to medium-low and cook 8 to 12 minutes, turning once.
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15
Check for doneness at 8 minutes.
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16
Take care not to overcook them, or the veal will dry out.
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17
The interior of the chops should be blushed with pink, and they should give a little when pressed with your finger.
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18
Once they are done, remove the chops to the heated platter to keep warm.
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19
Spoon off all but 2 tablespoons of fat from the pan.
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20
Turn the heat to medium-high, and add the onions and garlic.
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21
Cook until softened, 3 to 4 minutes, and add the reconstituted mushrooms.
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22
Stir and saute 1 minute.
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23
Add the reserved mushroom liquid and reduce to 4 tablespoons.
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24
Then turn the heat to high, add the wine and scrape up the browned bits from the bottom of the pan.
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25
Once the wine has reduced by half (in about 1 minute), stir in the stock and simmer 2 minutes.
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26
Off the heat add the lemon juice and the butter, and swirl the pan to create the sauce.
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27
Spoon the sauce over the chops and serve immediately.
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28
In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.
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29
Add all the chicken parts and brown all over, stirring to avoid burning.
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30
Remove the chicken and reserve.
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31
Add the carrots, onions, and celery to the pot and cook until soft and browned.
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32
Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley.
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33
Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan.
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34
Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.
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35
Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids.
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36
Stir the stock to facilitate cooling and set aside.
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37
Refrigerate stock in small containers for up to a week or freeze for up to a month.
