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Veal Chops, Deleier

Neatly trim and flatten six tender veal chops. Season all around with a teaspoon salt and half teaspoon white pepper. Heat a tablespoon butter in a sautoire, add the chops one beside another and cook for six minutes on each side on a brisk fire, then add one finely minced red carrot, one minced onion and a good-sized red tomato cut into small pieces. Moisten with two gills white broth, cover the pan and slowly cook for ten minutes. Finely hash a branch white celery, the rind of a quarter of an orange and one blade foelie of nutmeg. Reduce this in a small frying pan with a tablespoon butter for five minutes on the fire; add one tablespoon flour, mix lightly, add half gill sherry, thoroughly mix and add to the chops; mix a little. Cook the whole for ten minutes longer. Dress the chops on a hot dish, pour the garnishing over and serve.