*  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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