INGREDIENTS:Sauce: 3/4 cup garlic, chopped 3/4 cup unsalted butter 6 cups reduced veal stock 3 cups beer, preferably New Orleans Dixie Beer 3 cups Worcestershire sauce 3/4 cup fresh lemon juice ¼ cup finely chopped fresh rosemary 1 Tbsp. ground three-pepper blend (white, red and black) 12 Veal Loin Chops, 1 inch thick, 10 to 12 oz. each (IMPS/NAMP 1332) ½ cup olive oil as needed, salt and black pepper 2 lbs. assorted wild mushrooms (cremini, oyster, shiitake, sliced if large) 12 cups garlic ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.