Veal Adriana

* Exported from MasterCook *

VEAL ADRIANA

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----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:
ÿÿÿÿÿ

Mix all ingredients in a bowl to form a smooth
sauce.

Veal:
ÿÿ

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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