Title: Veal Normande
Categories: Veal
Yield: 4 Servings
| 1 1/2 | tb | Butter |
| 1/2 | ts | Shallots |
| 1 1/2 | tb | Oil |
| 6 | | Thinly sliced veal cutlets |
| | | Or halved chicken breasts |
| 5 | tb | Brandy |
| 1 | | Can cream mushroom soup |
| 2/3 | c | Milk |
| 1 | | Tart apple peeled sliced |
| | | Freshly cooked wild rice |
Melt butter with oil in large skillet over medium-high heat. Add veal
and brown, turning once. Transfer to platter. Add brandy and shallots to
skillet and stir, scraping up any browned bits clinging to bottom of pan.
Blend in soup and milk. Return veal to pan with apple. Reduce heat and
simmer stirring once or twice, until heated through. Serve over rice.