Source:

La Tour d'Argent, Houston, Texas

Serves/Makes:2

Ingredients

• 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

Preparation

• 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.

Comments

Serve with rice and vegetables.