Return to Content

Veal Chasseur

Veal Chasseur
0 votes, 0.00 avg. rating (0% score)

Yield: Serves 6

An entree for holidays or special occasions. Make sure the veal is in thin escallops and use fresh, not dried, parsley. --The Inn on Lake Waramaug, New Preston, Connecticut


  • Salt and pepper to taste
  • Flour
  • 6 veal escallops (4 ounces each)
  • 5 ounces clarified butter
  • 1 small shallot, finely chopped
  • 1/2 pound fresh mushrooms, sliced
  • 1/4 pint white wine
  • 1 teaspoon, tomato puree
  • 1/4 pint brown sauce
  • 1/2 ounce butter
  • Chopped fresh parsley


Season and flour the veal and saut
Updated Tuesday, September 23rd, 2008
Yankee Magazine Advertising

Bring New England Home plus, get the Tablet Edition FREE!

In this issue: Thoreau's Maine
  • Best Chowder: We Found It!
  • 5 Best Historic Home Tours
  • Spring Comes to Narragansett Bay
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111