| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Main dish, Meats, Masterchefs, Frisco, Gir | 6 | Servings | |
INGREDIENTS
| 3 | tb | Mustard, Dijon |
| 1 | md | Lemon, juice of |
| 6 | oz | Cream, heavy |
| Salt (to taste) | ||
| Pepper, white (to taste) | ||
| 1 | lb | Veal, scaloppine, pounded thin |
| Flour | ||
| Oil, olive | ||
| 1 | c | Wine, white |
| 1/4 | c | Broth, chicken |
| 1/4 | c | Gravy, brown |
| Parsley, chopped |
INSTRUCTIONS
MUSTARD SAUCE VEAL Mustard Sauce: ============== Mix all ingredients in a bowl to form a smooth sauce. Veal: ===== Lightly flour the veal slices. In a saute pan, warm the oil then saute the veal for 1 minute on each side. Drain off the oil and add wine to the pan (do not cover the veal with the wine). Bring the liquid to a boil, then lower the heat and add chicken broth, brown gravy, and mustard sauce. Add 1 teaspoon of chopped parsley and simmer for 3 to 4 minutes. Remove the veal slices from the pan and arrange them onto a serving dish. If your sauce is too thick, add a little broth; if it's too thin, add some cream. Heat the sauce well and pour it liberally over the veal. Garnish the dish with chopped parsley. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Adriana Giramonti, Giramonti Restaurant, San Francisco, CA File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip
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