Post by marlaoh on Jan 21, 2004 8:02:38 GMT -6
Veal Medallions with Peach Brandy Sauce
Ingredients:
Veal Tenderloins
1 cup flour
1/4 cup butter
4 oz. peach preserves
4 oz. brandy
2 cups heavy cream
salt
pepper
1 shallot
fresh parsley
Method:
Cut veal into one inch medallions. Pound veal thin. Dredge in flour. Melt butter in saucepan. Place veal and minced shallot in pan. Cook for one mintue on each side. Add preserves, brandy, cream and chopped parsley for color. Serve with rice, potatoes or vegetables.
Ingredients:
Veal Tenderloins
1 cup flour
1/4 cup butter
4 oz. peach preserves
4 oz. brandy
2 cups heavy cream
salt
pepper
1 shallot
fresh parsley
Method:
Cut veal into one inch medallions. Pound veal thin. Dredge in flour. Melt butter in saucepan. Place veal and minced shallot in pan. Cook for one mintue on each side. Add preserves, brandy, cream and chopped parsley for color. Serve with rice, potatoes or vegetables.