Veal Chasseur

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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 saute in clarified butter. Remove from pan, sweat shallots in same pan, add mushrooms, and cook. Stir in wine and reduce by half. Add tomato puree and brown sauce. Bring to boil, add ½ ounce butter, stir to blend, and pour over veal. Sprinkle with parsley.

Cooking & Recipes

Yield: 

Serves 6

Preparation Method

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