——————————-MUSTARD SAUCE——————————- 3 tb Mustard, Dijon
1 md Lemon, juice of
6 oz Cream, heavy
Salt (to taste) Pepper, white (to taste) ————————————VEAL———————————— 1 lb Veal, scaloppine, pounded
— thin Flour Oil, olive 1 c Wine, white
1/4 c Broth, chicken
1/4 c Gravy, brown
Parsley, chopped 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 it’s 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