| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Meats |
4 |
Servings |
INGREDIENTS
| 4 |
|
Veal Steaks |
|
|
Salt |
|
|
Pepper |
| 3 |
tb |
Butter |
| 4 |
sl |
White Bread |
| 4 |
sl |
Boiled Ham |
| 2 |
tb |
Armanac |
| 2 |
tb |
Madeira |
| 5 |
oz |
Mushrooms, fresh |
| 4 |
tb |
Sweet Cream |
|
|
Lemonslices |
|
|
Parsley |
INSTRUCTIONS
1.Wash and dry meat; heat the butter and fry the veal
on both sides shortly; add salt and pepper and on
medium heat fry each side about 5 minutes more; take
out and keep warm. 2. Put the bread in the butter and
fry on both sides until golden brown;if nessesary add
a little more butter.Take bread out and dry on
papertowl and keep warm. 3. Heat the ham until good
and warm in the butter; take out and cut to fit the
bread. 4. Put the bread on a prewarmed plate;put ham
and veal on top.Keep warm. 5. Clean and slice
mushrooms and add with the Armanac and Madeira to
butter and saute; add the cream and pour the sauce
over the veal steaks. 6. Garnish with lemonslices and
parsley and serve at once. 7. Serve with a good red
wine. Translated by Brigitte Sealing Cyberealm BBS
Watertown NY 315-785-8098
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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