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Veal Chasseur

by

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

Ingredients:

  • 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

Instructions:

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