Sauté a domestic duck a little longer at the beginning.
Côtelettes de Veau Lorraine (Veal Chops Lorraine)
Sauté 1/2 cup diced lean bacon with 1 tablespoon butter in a heavy skillet. Put in 4 rather thin veal chops and cook for about 20 minutes, turning them from time to time and adding salt and pepper. Remove the chops and bacon and keep them hot.
Pour off most of the fat and add to the pan 2 shallots, finely chopped, and 1 teaspoon chopped parsley. Stir for a minute but do not brown. Blend in 1/2 cup stock and 1/2 cup dry white wine, stirring in all the good brown juices which may be sticking to the pan. Add a pinch of salt and a little pepper and simmer until the liquid is somewhat reduced. Replace the chops and bacon in this sauce and thicken by blending in 2 beaten egg yolks. Heat and stir constantly but do not boil. Just before serving, stir in 1 teaspoon lemon juice.
If you are fortunate enough to obtain some good frogs' legs, try them in the following simple and delicious manner which is common practice in Lorraine.
Grenoailles au Gratin Boulay (Frogs' Legs au Gratin)
Salt and pepper the frogs' legs and coat them with plenty of melted butter. Dip them in fine bread crumbs, mixed with 1 or 2 shallots, chopped, and a little finely chopped parsley. Place them in a well-buttered shallow baking dish, filling the spaces between the frogs' legs with more of the bread-crumb mixture. Spoon a little melted butter over all and cook the dish in a fairly hot oven until nicely browned.
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