| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Veal; thinly sliced |
| 3 |
tb |
Flour |
| 1 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1/4 |
c |
Butter |
| 1 |
c |
Mushrooms; fresh or canned |
| 1/2 |
c |
Water |
| 1 |
c |
Sherry |
INSTRUCTIONS
Pound veal very thin; sprinkle lightly with a mixture of flour, salt and
pepper. Brown veal quickly on all sides in 3 tablespoons butter. Place
veal in a shallow casserole. Saut. mushrooms in remaining butter until
golden. Add water and wine; scrape bottom and sides of pan. Simmer for 3
minutes. Pour mushroom sauce over veal; cover and bake at 350 degrees for
30 minutes. Baste if necessary. Serves 6.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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