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From: leig@aol.com (LeiG)
Newsgroups: rec.food.recipes
Subject: Veal and Mushrooms
Followup-To: rec.food.cooking
Date: 18 Jun 1997 07:15:31 -0600
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VEAL AND MUSHROOMS
serves 4
Source: Mediterranean Specialies for the modern Cook by Esther B. Cory

6 slices rump of veal or chops 1/4 inch thick
flour
salt and pepper
1/3 cup olive oil
1/2 cup light meat stock or water
1/2 pound fresh mushrooms or 4 oz can mushroom caps
5 tablespoons dry wine

Wipe off meat. Dredge with flour seasoned with salt and pepper. Heat olive
oil in a skillet gradually until it browns a cube of white bread. Add the
chops and let brown slowly on each side. Add meat stock or water. Cover
and cook on low heat 1/2 hour or till tender. When half way through, add
fresh mushrooms which have been cooked in salted water for 10 minutes or
drained canned mushrooms caps. Stir wine into sauce. (Bordolina wine is
sugguested by the author, but I prefer Malaga). Let simmer
for 5 minutes. Serve hot.

leig@aol.com(Lei Gui)
Bronx,NY
http://www.geocities.com/Heartland/Meadows/3658

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