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VEAL CHOPS WITH KIDNEY SAUCEIngredients:4 veal loin chops1/2 tsp. onion salt1-1/2 tsp. salt1/2 tsp. white pepper1 tsp. mustard1 calf kidney3 tbsp. oil4 eggs3 tbsp. chopped parsley1 tbsp. chervil1/4 cup butter5 tbsp. brandyMethod:Trim chops. Season with onion salt, 1/2 tsp. salt and the pepper; spread on mustard. Heat oil in skillet and fry chops over medium heat 3-5 minutes on each side; remove and keep warm. Beat eggs with 1/2 tsp. salt, 5 tbsp. water (cold) and the herbs. In saucepan, melt butter and cook eggs until slightly scrambled. Keep warm. Slice the kidney and cook in pan used for the chops for 30 seconds. Sprinkle with remaining salt. Stir in brandy. Arrange chops on dish, spoon eggs and kidney on top. Yield: 4 servings