Colonial Veal
Colonial Inn - Lynnfield, MA
 
 
Ingredients
 

5 oz. veal top (pounded & floured)
1 broccoli spear (blanched lightly)
3 T. flour
1 oz. cognac
1 T. butter
2 oz. heavy cream

1 T. olive oil
2 oz. demi-glaze
1 artichoke heart
salt & pepper to taste
1 fresh roasted peppers julienne
1 t. shallots

Directions
 

Place a 10" sauté pan on medium heat and let it get hot. Pour oil in pan, place floured veal top in carefully. Brown veal top on one side, then turn over and add shallots, cognac, demi-glaze, heavy cream, broccoli, artichoke hearts and roasted red peppers. Reduce heat until sauce is thickened, add salt and pepper as needed.

Best if served immediately with fresh pasta.

Serves 2

 
   
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