Veal Cognac

9 ingredients
4 steps

Ingredients

  • 5 (10 oz.) veal medallions, pounded thin
  • 1 oz. brandy
  • 1 oz. chopped pimentos
  • 1/2 oz. chopped onions
  • 10 oz. sliced mushrooms
  • 2 oz. heavy cream
  • pinch of chopped parsley
  • salt and pepper to taste
  • 2 oz. clarified butter

Directions

  1. 1
    Lightly flour veal and saute in clarified butter with pimentos, mushrooms and onions.
  2. 2
    Add brandy and flame, burn alcohol and cream.
  3. 3
    Reduce to desired consistency and add parsley and seasonings.
  4. 4
    Serve over rice and noodles.

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