Mutton Chops and Veal Fillet, Financier's Style

Ingredients

• mutton chops (from the loin)
• slice prosciutto
• butter
• bouquet of carrot, celery, parsley stalks
• salt
• pepper
• chicken gizzards
• chicken livers
• sweetbreads
• fresh or dried mushrooms
• flour
• glass or less good white wine
• broth
• peas

Instructions

1. Line a pan with a slice of prosciutto, butter and a bouquet of carrot, celery and parsley stalks; lay whole seasoned mutton chops on top and brown both sides.
2. Add chicken gizzards, then livers, sweetbreads and mushrooms in pieces; when coloured, moisten with broth and cook over low heat.
3. Bind with a little flour, then add up to half a glass of good white wine pre-reduced by half; boil briefly to blend.
4. Remove the prosciutto and bouquet, strain and degrease the juice. For the veal-fillet version, use fillet in place of mutton and add peas.