Yield: 1 Servings
|4 tablespoons||Butter, divided|
|1 pounds||Flattened veal cutlets|
|2 cups||Sliced fresh mushrooms|
|½ cup||Finely-chopped onion|
|1 teaspoon||Chicken bouillon mix|
|¼ teaspoon||Dried rosemary leaves|
|1 cup||Undiluted 2% Evaporated milk|
|½ cup||Water or white wine|
Melt 2 TB butter in alarge frypan. Brown meat, part at a time; keep warm.
In remaining 2 TB butter, sauté mushrooms and onion until tender and any liquid has evaporated. Blend in flour, bouillon mix, salt and rosemary.
Gradually stir in e. milk and water or wine. Cook and stir over med. heat until mixture comes to a boil and thickens. pour sauce over veal; garnish.
Makes 6 servings. Posted to EAT-L Digest 08 Mar 97 by Lilia Prescod <lprescod@...> on Mar 8, 1997