Caper Sauce (for Veal Chops)

Ingredients

• ⅓ cup thinly sliced green onion
• 2 tbsp brandy
• ⅔ cup whipping cream
• 2 tbsp capers, drained
• 2 tbsp snipped parsley

Method

1. In the same skillet where chops were cooked, cook the green onions over medium heat about 1 minute or until the onion is tender. Remove from heat. Carefully stir in the brandy, scraping up the browned bits in the skillet.
2. Return to heat. Stir in the whipping cream and capers. Bring to a boil for 2-3 minutes or until slightly thickened.
3. Serve over the chops. Sprinkle with parsley.

Notes

Handwritten card. For serving over veal chops.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

Tap to zoom

Tap to zoom