Emince De Veau a la Creme

Categories: Meat

Serves: 4 Servings

Ingredients:

1 1/2 lb Veal round steak; thinly
-sliced into small strips
Salt to taste
Pepper to taste
Flour
1 tb Butter
1 tb Oil
1 tb Finely chopped shallots
4 oz Dry white wine
2/3 lb Fresh mushrooms; sliced
10 oz Whipping cream
3/8 c Basic brown sauce (see
-recipe for "marchand de
-vin sauce")
1 Clove (small) garlic;
-finely minced
1 -(up to)
2 ts Lemon juice
2 tb Chopped parsley

Instructions:
Season veal with salt and pepper. Sprinkle with flour and saut‚ quickly in
hot butter-oil combination until very slightly colored. Remove from pan.
Add shallots to pan and deglaze with the white wine. When wine reaches
boiling, add mushrooms and cook for several minutes to reduce wine. Add
whipping cream and brown sauce and continue reducing. Add garlic, lemon
juice, parsley and veal to mushroom sauce. To serve, garaish with sprigs of
parsley. Yield: 4 servings.

RESTAURANT JACQUES AND SUZANNE

From , by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

Previous: Emily's White Cake | Next: Emince De Veau Au Curry Girardet