Veal Chasseur

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


Salt and pepper to taste
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


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


Serves 6

Preparation Method

Leave a Comment