Emince De Veau A La Creme

God doesn’t want you to give out of a sense of pressure or guilt. God wants you to give with eager joy. If there is joy in your heart when offering time comes, you know God is pleased. Do you look forward to writing the offering check? Do you feel like bursting with joy at offering time in your church? Do you get excited when you receive unexpected money that you can give to God’s work? If so, you have entered into the true spirit of giving.

Rod Rogers

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Meat	4	Servings

INGREDIENTS

1 1/2	lb	Veal round steak, thinly
		sliced into small strips
		Salt to taste
		Pepper to taste
		Flour
1	T	Butter
1	T	Oil
1	T	Finely chopped shallots
4	oz	Dry white wine
2/3	lb	Fresh mushrooms, sliced
10	oz	Whipping cream
3/8	c	Basic brown sauce, see
		recipe for "marchand de
		vin sauce"
1		Clove, small garlic
		finely minced
1		up to
2	t	Lemon juice
2	T	Chopped parsley

INSTRUCTIONS

Season veal with salt and pepper. Sprinkle with flour and saut  quickly
in hot butter-oil combination until very slightly colored.  Remove from
pan. Add shallots to pan and deglaze with the white wine.  When wine
reaches boiling, add mushrooms and cook for several minutes  to reduce
wine. Add whipping cream and brown sauce and continue  reducing. Add
garlic, lemon juice, parsley and veal to mushroom  sauce. To serve,
garaish with sprigs of parsley.  Yield: 4 servings.  RESTAURANT JACQUES
AND SUZANNE  From <Traditions: A Taste of the Good Life>, by the Little
Rock (AR)  Junior League.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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