------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
 
      Title: Veal Normande
 Categories: Veal Main dish Entertain Easy
   Servings:  4
 
   1 1/2 T  butter                           1/2 t  shallots
   1 1/2 T  oil                                1 ea  can cream mushroom soup
       6 ea thinly sliced veal cutlets        2/3 c  milk
       1 x  or halved chicken breasts           1 ea tart apple peeled sliced
       5 T  brandy                              1 x  freshly cooked wild rice
 
   Melt  butter with oil in large skillet over medium-high heat.   Add veal
   and brown,  turning once.  Transfer to platter.  Add brandy and shallots
   to skillet and stir,  scraping up any browned bits clinging to bottom of
   pan.   Blend in soup and milk.   Return veal to pan with apple.   Reduce
   heat  and simmer stirring once or twice,  until heated  through.   Serve
   over rice.
 
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