Veal Adriana

---------- 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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