Fine Veal Steaks
Yield
4 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
veal
steaks |
* |
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 3 | tablespoons |
butter
|
|
| 4 | slices |
bread
white |
|
| 4 | slices |
ham
boiled |
*
|
| 2 | tablespoons |
armagnac
|
* |
| 2 | tablespoons |
madeira wine
|
|
| 5 | ounces |
mushrooms
fresh |
|
| 4 | tablespoons |
cream
sweet |
|
| 1 | slices |
lemon
|
*
|
| 1 | x |
parsley leaves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
veal
steaks |
* |
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 45 | ml |
butter
|
|
| 4 | slices |
bread
white |
|
| 4 | slices |
ham
boiled |
*
|
| 3E+1 | ml |
armagnac
|
* |
| 3E+1 | ml |
madeira wine
|
|
| 144.5 | ml/g |
mushrooms
fresh |
|
| 6E+1 | ml |
cream
sweet |
|
| 1 | slices |
lemon
|
*
|
| 1 | x |
parsley leaves
|
*
|
Directions
Wash and dry meat; heat the butter and fry the veal on both each side about 5 minutes more; take out and keep warm.
Put the bread in the butter and fry on both sides until golden brown;if nessesary Take bread out and dry on papertowl and keep warm.
Heat the ham until good and warm in the butter; take out and cut to fit the bread.
Put the bread on a prewarmed plate;put ham and veal on top. Keep warm.
Clean and slice mushrooms and add with the Armanac and Madeira to butter and sauté; add the cream and pour the sauce over the veal steaks.
Garnish with lemonslices and parsley and serve at once.
Serve with a good red wine.
