---------- Recipe via Meal-Master (tm) v8.04
 
       Title: Veal Cutlets in Wine Sauce
  Categories: Meats
       Yield: 8 Servings
 
       8    Veal cutlets about 8 oz .ea.
       2 tb Margarine (butter browns too
            -fast)
            Salt, sprinkle
            Pepper, sprinkle
            WINE SAUCE:
     1/4 c  Butter or margarine
     1/4 c  All-purpose flour
     1/2 ts Salt
    1/16 ts Pepper
       1 tb Beef bouillon powder
       2 c  Milk
     1/4 c  White wine (or alcohol free
            -wine)
 
   Cook veal cutlets in margarine in frying pan.  Brown
   both sides well. Sprinkle with salt and pepper.  Add
   more margarine as needed.  Transfer to another
   container to keep warm.
 
   WINE SAUCE:
   Melt butter in same frying pan.  Mix in flour, salt,
   pepper and bouillon powder.  Stir in milk and wine
   until it boils and thickens.  Spoon 2 tbsp. sauce onto
   center of 8 warm dinner plates.  Place veal cutlet on
   top. Divide remaining sauce over top.  Serves 8  Typed
   in MMFormat by cjhartlin@msn.com  Source: Company’s
   Coming Dinners of the World.
 
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