VEAL CHOPS WITH KIDNEY SAUCE

(4 servings)

4 veal loin chops
1/2 tsp. onion salt
1-1/2 tsp. salt
1/2 tsp. white pepper
1 tsp. mustard
1 calf kidney
3 tbsp. oil
4 eggs
3 tbsp. chopped parsley
1 tbsp. chervil
1/4 cup butter
5 tbsp. brandy

Trim chips. Season with onion salt, 1/2 tsp. salt and the
pepper; spread on mustard. Heat oil in skillet and fry chops
over medium heat 3-5 minutes on each side; remove and keep warm.

Beat eggs with 1/2 tsp. salt, 5 tbsp. water (cold) and the
herbs. In saucepan, melt butter and cook eggs until slightly
scrambled. Keep warm.

Slice the kidney and cook in pan used for the chops for 30
seconds. Sprinkle with remaining salt.

Stir in brandy. Arrange chops on dish, spoon on eggs and kidney
on top.

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