Add paprika powder to the butter, reserving a tsp. of it, and rub the rest heartily into the veal chops. Surround the roast with the bones and braise in a heated oven at 210 °C for 75′. After 10′, keep pouring a little wine over the bones, the gravy should not caramelize.
Peel and blanch the garlic cloves. After 75′ season the roast with pepper and salt, add the garlic and saute for another 15′. Keep roast and garlic warm.
Remove the bones from the roast and deglaze with the remaining wine and pour into a Reindl form. Add the pastis, bring to a boil briefly and remove from the heat. Add the remaining paprika butter and chervil, perhaps adding more butter until the sauce is creamy.
Remove the veal roast from the bones, cut it open and bring to the table with the garlic and the sauce.
Serve with: : French fries, croquettes
Drink: : Rose, fresh white wine **
Tip: Cook only with high quality spices – they are the be-all and end-all in a good dish!