---------- Recipe via Meal-Master (tm) v8.04
  
       Title: VEAL DIJON
  Categories: Meats
       Yield: 2 servings
  
       1 lb Veal, cubed medallions
       2 oz Shallots
       1 tb Pepper
       2 oz Honey
       2 oz White wine
       1 oz Butter
       1 tb Salt
       4 oz Dijon mustard
       8 oz Heavy cream
  
      The cut of veal you use will make a difference in
   the length of time it takes to cook this.  If you use
   stew meat, plan on letting it stew in its juices for
   up to 1 hour.  If you use medallions or better cuts,
   it will go quickly.
      In a heavy bottomed pan saute the butter and
   shallots and add the vea or medallions.  The cubes
   need to simmer, the medallions will be five minutes or
   so.  Remove meat from pan and hold.  Deglaze the pan
   with a little wine. Mix the mustard and honey.  Add
   the cream and reduce to desired thickness. Season with
   salt and pepper.  Add sauce to meat, heat back
   together and serve. Serves 2
  
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