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Emince De Veau A La Creme

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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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