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CATEGORY CUISINE TAG YIELD
Meats, Dairy Main dish, Meats, Masterchefs, Frisco, Gir 6 Servings

INGREDIENTS

3 tb Mustard, Dijon
1 md Lemon, juice of
6 oz Cream, heavy
Salt (to taste)
Pepper, white (to taste)
1 lb Veal, scaloppine, pounded thin
Flour
Oil, olive
1 c Wine, white
1/4 c Broth, chicken
1/4 c Gravy, brown
Parsley, chopped

INSTRUCTIONS

MUSTARD SAUCE
VEAL
Mustard Sauce:
==============
Mix all ingredients in a bowl to form a smooth sauce.
Veal:
=====
Lightly flour the veal slices.
In a saute pan, warm the oil then saute the veal for 1 minute on
each side.
Drain off the oil and add wine to the pan (do not cover the veal
with the wine).  Bring the liquid to a boil, then lower the heat and
add chicken broth, brown gravy, and mustard sauce.  Add 1 teaspoon of
chopped parsley and simmer for 3 to 4 minutes.
Remove the veal slices from the pan and arrange them onto a
serving dish.
If your sauce is too thick, add a little broth; if it's too thin,
add some cream.  Heat the sauce well and pour it liberally over the
veal.
Garnish the dish with chopped parsley.
Source: Great Chefs of San Francisco, Avon Books, 1984
Chef:   Adriana Giramonti, Giramonti Restaurant, San Francisco, CA
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip

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