Veal Normande

4 Servings

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Veal Normande Ingredients

1 1/2 tb Butter	5 tb Brandy
1/2 ts Shallots	1 Can cream mushroom soup
1 1/2 tb Oil	2/3 c Milk
6 Thinly sliced veal cutlets	1 Tart apple peeled sliced
Or halved chicken breasts	Freshly cooked wild rice

Instructions for Veal Normande

Melt butter with oil in large skillet over medium-high heat. Add veal and brown, turning once. Transfer to platter. Add brandy and shallots to skillet and stir, scraping up any browned bits clinging to bottom of pan. Blend in soup and milk. Return veal to pan with apple. Reduce heat and simmer stirring once or twice, until heated through. Serve over rice. Posted to the TWSU BBS (316-689-3779), compiled by the Sysop. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmtwsu01.zip

Main Ingredient: VealCuisine: Uncategorized