---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
  
       Title:  Veal Adriana
  Categories: Main dish, Meats, Masterchefs, Frisco, Gir
       Yield: 6 servings
  
 -------------------------------MUSTARD SAUCE-------------------------------
       3 tb Mustard, Dijon                           Salt (to taste)
       1 md Lemon, juice of                          Pepper, white (to taste)
       6 oz Cream, heavy                  
 
 ------------------------------------VEAL------------------------------------
       1 lb Veal, scaloppine, pounded           1 c  Wine, white
            -- thin                           1/4 c  Broth, chicken
            Flour                             1/4 c  Gravy, brown
            Oil, olive                               Parsley, chopped
  
   Mustard Sauce:
   ==============
   
        Mix all ingredients in a bowl to form a smooth sauce.
   
   Veal:
   =====
   
        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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