| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat |
4 |
Servings |
INGREDIENTS
| 4 |
|
Veal filets |
|
|
Flour |
|
|
Salt |
|
|
Pepper |
|
|
Olive oil |
| 1/4 |
c |
Butter |
| 1/4 |
lb |
Fresh mushrooms; sliced |
|
|
Dry red wine |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/4 |
ts |
Tarragon |
| 1/4 |
ts |
Oregano |
INSTRUCTIONS
Pound the filets with a mallet until very thin. Dust with flour which has
been seasoned with salt and pepper. In a 10 inch skillet, saut. veal in
olive oil for 3 minutes per side. Remove from pan. Add butter, mushrooms
and enough red wine to bathe the mushrooms. Cook over medium heat, scraping
the residue from the bottom of the pan until the mushrooms are cooked but
still firm. Add salt, pepper, tarragon and oregano. Replace veal, heaping
wine and mushrooms on top. Cook, stirring occasionally until sauce
thickens. Yield: 4 servings.
TED GLUSMAN
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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