Title: Fine Veal Steaks
Categories: Meat
Yield: 4 Servings
| 4 | | Veal Steaks |
| | | Salt |
| | | Pepper |
| 3 | tb | Butter |
| 4 | sl | White Bread |
| 4 | sl | Boiled Ham |
| 2 | tb | Armanac |
| 2 | tb | Madeira |
| 5 | oz | Mushrooms, fresh |
| 4 | tb | Sweet Cream |
| | | Lemonslices |
| | | Parsley |
1.Wash and dry meat; heat the butter and fry the veal on both sides
shortly; add salt and pepper and on medium heat fry each side about 5
minutes more; take out and keep warm. 2. Put the bread in the butter and
fry on both sides until golden brown;if nessesary add a little more
butter.Take bread out and dry on papertowl and keep warm. 3. Heat the ham
until good and warm in the butter; take out and cut to fit the bread. 4.
Put the bread on a prewarmed plate;put ham and veal on top.Keep warm. 5.
Clean and slice mushrooms and add with the Armanac and Madeira to butter
and saute; add the cream and pour the sauce over the veal steaks. 6.
Garnish with lemonslices and parsley and serve at once. 7. Serve with a
good red wine. Translated by Brigitte Sealing Cyberealm BBS Watertown NY
315-785-8098