Veal Chop with Macaroni and a Jus Corsé

Make the Jus Corsé  Recipe   and put to one side.

Grate gruyere cheese to deliver a good couple of handfuls. Make the cheese sauce for the macaroni by melting a good tablespoonful in a sauce pan and then stirring in well three tablespoonfuls of flour. Slowly add milk over a medium heat until the sauce thickens and season with salt and black pepper. Stir in the cheese over a medium heat then take off the heat. Stir in some more milk until the sauce has a light consistency and then take off the heat and put to one side.

Trim the fat and remove any bones from the veal chops, cut into three  Picture   and season well with salt and black pepper. Clean and trim the pak choi and put into the steamer. Rewarm the jus corsé and cheese sauce.

Put a saucepan on for the macaroni and when boiling add the macaroni to cook as per instructions on the packet probably about 15 minutes.

Meanwhile steam the pak choi for a few minutes and finish off in a little olive oil in a pan. Quickly saute the chops in a little olive oil for about three minutes each side, and put in the oven to finish off at 375°F/190°C/Reg5.