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| Veal Adriana Recipe |
Category: Other / Entrees
Rating:
N/A
Servings: 6
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Ingredients
----MUSTARD SAUCE----
3 tablespoon mustard, dijon
1 medium lemon, juice of
6 oz cream, heavy
1 salt (to taste)
1 pepper, white (to taste)
----VEAL----
1 lb veal, scaloppine, pounded - thin
1 flour
1 oil, olive
1 cup wine, white
1/4 cup broth, chicken
1/4 cup gravy, brown
1 parsley, chopped
Cooking Directions:
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
entrees,meats,masterchefs,frisco
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