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Veal Chops with Fines Herbes

Neatly trim and flatten six tender white veal chops. Mix on a plate a teaspoon salt, half teaspoon pepper, saltspoon grated nutmeg, and with it season chops all around. Thoroughly heat a tablespoon melted butter in sautoir, add chops one beside another and briskly cook for five minutes on each side. Take up butter from pan and place it in another sautoir, then pour in pan chops, one gill broth, and let reduce on fire to a glaze, pour in a half gill white wine, shuffle pan and keep hot. Finely chop four fine, small shallots and add to sautoir with butter, gently brown for two minutes, then add two finely chopped, well-cleaned fresh mushrooms, a half ounce finely chopped raw ham, and cook for five minutes. Pour in a half gill demi-glace lightly mix, add a half teaspoon chopped parsley, lightly mix again, cook for five minutes, dress chops on a hot dish, pour contents of pan over and serve.