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Veal with Armagnac Sauce
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La Tour d'Argent, Houston, Texas


  • 1 lb (.5 kg) veal
  • 1/2 cup (125 ml) mushrooms
  • 2 tsp (10 ml) finely chopped shallots
  • 1/2 cup (125 ml) demi-glaze
  • 1/2 cup (125 ml) whipping cream
  • 3 tsp (15 ml) Armagnac
  • clarified margarine
  • flour
  • salt and pepper to taste
  • Cut veal into 8 slices and flatten with a smooth hammer.
  • Heat margarine in skillet over medium heat.
  • Dust veal with flour, and saute until light brown.
  • Add shallots and mushrooms and stir a minute, until the shallots are cooked and the mushrooms soft.
  • Add Armagnac. Let cook for a minute or two.
  • Add demi-glaze and cream and remove the veal, setting it on plates.
  • Let the sauce simmer for 2 minutes, then pour on the veal.
Serve with rice and vegetables.

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