Veal Chops With Chanterelles

* Alternate Mushrooms: Hedgehog Mushroom Place the water, butter, and the juice of 1/2 lemon in a large saucepan. When the water begins to boil, immediately add the chanterelles and simmer 5 minutes. Remove the chanterelles with a slotted spoon. Reduce the cooking liquid until the mushroom flavor is intense.

Sprinkle the chops with juice from the remaining lemon half. Melt the butter with the olive oil in a saute pan or skillet. Saute the chops until golden brown on both sides. Remove the chops to a warm platter.

Put the chanterelles in the saute pan. Add the shallots and the reduced cooking liquid, salt, and pepper. Toss and cook a few minutes. Add the cream and cook down until thickened. Then add the parsley, toss, and serve the sauce over the chops.

This recipe yields 4 main course servings.