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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip
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|Serving Size: 1 Serving (252g)|
|Recipe Makes: 6|
|Calories from Fat: 105 (53%)|
|Amt Per Serving||% DV|
|Total Fat 11.6g||16 %|
|Saturated Fat 7g||35 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 41.1mg||13 %|
|Sodium 116.3mg||4 %|
|Potassium 111.1mg||3 %|
|Total Carbohydrate 17.4g||5 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 16.2g|
|Protein 1.7g||2 %|
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Calories per serving: 197
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