Recipes from Our Restaurant Chefs

• 1 lbs lean veal (top round)
• 1/4 cup white wine
• 3 oz. butter
• 1/4 cup heavy cream
• 1 tsp. chopped shallots
• 1/2 cup brown sauce
• 1 cup sliced mushroom
• 1 tsp. chopped parsley

• Slice veal against the grain in thin postage stamp size pieces.
• Heat a 10 inch skillet until hot. Drop in 2 oz butter. Quickly sauté the veal till brown all around. Take meat out of the skillet.
• Add the rest of butter, let melt, add shallots and mushrooms and sauté for one minute.
• Add wine and let the liquid reduce until it is almost all evaporated.
• Add brown sauce and the juice from the browned meat.
• Bring to a boil, add heavy cream and simmer till the sauce starts to thicken.
• Add salt and pepper to your liking.
• Add meat to the sauce, take skillet of the flame and add chopped parsley.
• Do not cook again after you added the meat. Served at once with Roesti Potatoes.