——————————-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