4 (2 inch) thick veal chops
1/2 tsp. white pepper

SAUCE:

1/2 stick butter
3 tbsp. flour
1 c. red wine (Cabernet Sauvignon)
1/2 c. white wine (Chablis)
1/2 can chicken broth
8 oz. whole sm. mushrooms, cleaned & stems
1 tbsp. Le Gout Beef Base
2 c. water

Rub veal chops with white pepper only. Grill on high until done but pink in center, approximately 18 to 20 minutes. (Do not over cook veal. Veal cooks very fast.) Cover and keep warm. In large saucepan, melt butter. Add flour and stir to blend well. Cook until caramel brown in color. Add wines and broth and simmer 10 minutes. Add mushrooms. In microwave, place water and beef base in container and heat for 2 minutes. Add to saucepan and simmer on low for 15 minutes. Sauce should be of a rather thick consistency. Before serving, place one veal chop on each plate and spoon the sauce over the veal generously.