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Veal in Mustard Sauce Supreme
2013-08-06
https://www.metro.ca/userfiles/image/recipes/veau-sauce-supreme-moutarde-1584.jpg
PT15M
PT15M
PT30M
Heat the oil in a skillet and brown the scaloppini with the shallots on medium heat. Set aside.Melt the butter in a saucepan. Add the flour and cook 1 minute on medium heat.Add the bouillon, mustard, wine and parsley. Cook until thickened. Set aside.Add the veal to the sauce and simmer 3 minutes on low heat.
4
Chef Soeur Angèle
4
4
5
4
2 tsp. (10 mL) vegetable oil
4x4 oz (4x120 g) veal scaloppini
2 shallots
1/4 cup (60 mL) white wine
1 tsp. (5 mL) dried parsley
1 Tbsp. (15 mL) butter
1 Tbsp. (15 mL) flour
1/2 cup (125 mL) chicken bouillon
2 Tbsp. (30 mL) hot mustard
3/4 lb (340 g) linguini
1/4 cup (60 mL) melted butter
2 Tbsp. (30 mL) lemon juice
Veal in Mustard Sauce Supreme
4
servings
0:15
Preparation
0:15
COOKING
0:30
TOTAL TIME
Ingredients
-
2 tsp.
(10 mL)vegetable oil
-
4x4 oz
(4x120 g)veal scaloppini
-
2
shallots
-
1/4 cup
(60 mL)white wine
-
1 tsp.
(5 mL)dried parsley
-
1 Tbsp.
(15 mL)butter
-
1 Tbsp.
(15 mL)flour
-
1/2 cup
(125 mL)chicken bouillon
-
2 Tbsp.
(30 mL)hot mustard
-
3/4 lb
(340 g)linguini
-
1/4 cup
(60 mL)melted butter
-
2 Tbsp.
(30 mL)lemon juice
Preparation
Heat the oil in a skillet and brown the scaloppini with the shallots on medium heat. Set aside.
Melt the butter in a saucepan. Add the flour and cook 1 minute on medium heat.
Add the bouillon, mustard, wine and parsley. Cook until thickened. Set aside.
Add the veal to the sauce and simmer 3 minutes on low heat.
Source :
Chef Soeur Angèle
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
