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-------------------------------MUSTARD SAUCE-------------------------------
3 tb Mustard, Dijon
1 md Lemon, juice of
6 oz Cream, heavy
Salt (to taste)
Pepper, white (to taste)
------------------------------------VEAL------------------------------------
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
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
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