Veal Adriana Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
MUSTARD SAUCE
3 tbsp: Mustard, Dijon
Salt, to taste
1 medium: Lemon, juice of
Pepper, white, to taste
6 ounce: Cream, heavy
VEAL
1 lbs: Veal, scaloppine, pounded
1 cup: Wine, white
-- thin,
1/4 cup: Broth, chicken
Flour,
1/4 cup: Gravy, brown
Oil, olive
Parsley, chopped
Directions:
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 its 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 From: Rob Stewart Date: 09-12-94
Source from luhu.jp
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 its 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 From: Rob Stewart Date: 09-12-94
Source from luhu.jp