"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Sauteed Veal with Mushroom-Cream Sauce Recipe

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This recipe for Sauteed Veal with Mushroom-Cream Sauce, by , is from Wyer Family cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Denise Wyer
Added: Tuesday, January 18, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 tbl olive oil
1 lb. veal scallops

1 tbl. butter
8 oz. mixed fresh mushrooms (such as oyster, crimmini and stemmed shittake) sliced or baby bellas, sliced
1/3 cup finely chopped shallots
6 tbl Cognac or other brandy
6 tbl whipping cream
chopped fresh parsley

Directions:
Directions:
Heat oil in heavy large skillet over high heat. Season veal with salt and pepper. Add to skillet; saute just until cooked through, about 1 min. per side. Transfer to platter. Tent with foil to keep warm.

Melt 1 tbl butter in same skillet over med-high heat. Add mushrooms and shallots; saute until golden brown, about 5 min. Add cognac; boil 2 min. Add whipping cream; boil 2 min. Season with salt and pepper.

Spoon sauce over veal. Sprinkle with parsley and serve.

Number Of Servings:
Number Of Servings:
4

 

 

 

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