Frank's Recipes
Free Recipes Archive



Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds


Veal in Cream Sauce


4 slices of leg or veal fillet
2 tablespoon plain flour
pepper
2 tsp oil
2 tsp butter
1/3 cup of water
1 chicken stock cube(dissloved)
4 tablespoon cream

Flatten veal(using a meat mallet). Make sure they are very thin. Dip in flour and pepper, heat butter and oil in a fry pan, and fry the veal for 2 minutes each side, remove from pan and keep hot. Add stock to pan, bring to the boil, then simmer till slightly reduced. Stir in cream and mix, simmer to thicken, then pour over veal. Serve with veges of your choice.

Serves 4




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.