| 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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