| 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 |
tb |
Butter |
| 1 |
tb |
Oil |
| 1 |
tb |
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 (up to) |
| 2 |
ts |
Lemon juice |
| 2 |
tb |
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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