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CATEGORY CUISINE TAG YIELD
Meats, Dairy 1 Servings

INGREDIENTS

4 T Butter, divided
1 lb Flattened veal cutlets
2 c Sliced fresh mushrooms
1/2 c Finely-chopped onion
2 T Flour
1 t Chicken bouillon mix
1/2 t Salt
1/4 t Dried rosemary leaves
1 c Undiluted 2% Evaporated milk
1/2 c Water or white wine

INSTRUCTIONS

Melt 2 TB butter in alarge frypan. Brown meat, part at a time; keep
warm. In remaining 2 TB butter, sauté mushrooms and onion until
tender and any liquid has evaporated. Blend in flour, bouillon mix,
salt and rosemary. Gradually stir in e. milk and water or wine. Cook
and stir over med. heat until mixture comes to a boil and thickens.
pour sauce over veal; garnish. Makes 6 servings. Posted to EAT-L
Digest 08 Mar 97 by Lilia Prescod <lprescod@ITRC.UWATERLOO.CA> on Mar
8, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 527
Calories From Fat: 411
Total Fat: 46.8g
Cholesterol: 122.1mg
Sodium: 1179.5mg
Potassium: 593.8mg
Carbohydrates: 24g
Fiber: 3.2g
Sugar: 6.2g
Protein: 7.3g


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