Recipe - Emince De Veau A La Creme

1 One half pound Veal round steak; thinly
cut or sliced up into small strips
Salt to taste
Pepper to taste
Flour
1 tablespoon Butter
1 tablespoon Oil
1 tablespoon Finely chopped shallots
4 ounce Dry white wine
2/3 pound Fresh mushrooms; cut or sliced up
10 ounce Whipping cream
3/8 cup Basic brown sauce (see
recipe for "marchand de
vin sauce")
1 Clove (small) garlic;
finely minced
1 (up to)
2 teaspoon Lemon juice
2 tablespoon Chopped parsley

Season veal with salt and pepper. Sprinkle with flour and saut‚ quickly in
hot butteroil 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 Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.