• 4 veal loin chops
• 1 1/2 tablespoons butter
• 1 tablespoon oil
• 2 tablespoons brandy; warmed
• 2 tablespoons white wine
• 1 teaspoon potato starch or cornstarch
• 1 tablespoon cold water
• 1 cup heavy cream

1. In a heavy skillet heat together 1 1/2 tablespoons of butter and 1 tablespoon of oil.
2. Wipe the chops dry and brown them in the fat, over a brisk fire, for about 3 minutes on each side; be careful not to burn the fat.
3. Season the chops with salt and pepper
4. Cover the skillet, lower the heat, and continue cooking for 15 to 20 minutes, or until tender.
5. Pour 2 tablespoons of warmed brandy over the chops, set it ablaze, and shake the pan back and forth until the flame dies.
6. Remove the chops to a hot serving dish and keep them warm.
7. Add 1 or 2 tablespoons of white wine to the pan and stir in all the brown juices.
8. Blend 1 teaspoon of potato starch with 1 tablespoon of cold water and stir in 1 cup of heavy cream.
9. Add this to the pan, season the sauce, simmer it, stirring, until it is slightly thickened, and pour it over the chops.

Buttered egg noodles will be good with this.