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Veal Chops Braise, Puree of Sorrel

Flatten and trim six nice, tender veal chops. Season with a teaspoon salt and half teaspoon pepper. Heat a tablespoon fat in a frying pan, add the chops and nicely brown for five minutes on each side. Add half a sliced carrot, half a sliced onion, half bean garlic, a few trimmings larding pork, two branches parsley, one clove, one bay leaf; let brown for ten minutes. Moisten with half gill white wine, one gill demi-glace and half gill tomato sauce; lightly mix, boil for two minutes, then set to bake in oven for fifteen minutes. Remove, dress a puree of sorrel on a hot dish; arrange the chops crown-like, over the sorrel, skim the fat from the surface of the gravy boil for three minutes, then strain the gravy over the chops and serve.