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Conference turris::cooks

Title:	How to Make them Goodies
Notice:	Please Don't Start New Notes for Old Topics! Check 5.*
Moderator:	FUTURE::DDESMAISONSec.com::winalski

Created:	Tue Feb 18 1986
Last Modified:	Thu Jun 05 1997
Last Successful Update:	Fri Jun 06 1997
Number of topics:	4127
Total number of notes:	31160

1476.0. "Veal Frances(Franchise)sp? Wanted??" by ZODIAC::DICKEY () Thu Oct 27 1988 15:53

    I would like to know if anyone has a receipe for Veal
    Frances(Franchise)sp? I know it has lemon, white wine, but not sure
    about the other ingredients for how to put together. I did a 
    Dir/keyword="veal" but only came up with other recipes. Any help
    or suggestions would be greatly appreciated..........
    
    L.D.

T.R Title User Personal
Name Date Lines

1476.2 Veal Francese SSGBPM::KENAH Lifeblood, weeping from my eyes Mon Nov 28 1988 15:44 21

T.R	Title	User	Personal Name	Date	Lines
1476.2	Veal Francese	SSGBPM::KENAH	Lifeblood, weeping from my eyes	`Mon Nov 28 1988 15:44`	21
	Veal, pounded thin dipped in flour and pan fried in butter. Do all your veal in one shot. It is 'done' when it is golden brown. Put these aside for a bit. In another pan add butter, juice from � lemon�, flour, white cooking wine (the restaurant I used to work at used marsala and (something else, sorry)), and some kitchen bouquet to brown it just a tad, and finally some spices if you like (salt, pepper etc). Bring this to a slight boil and add the cooked veal to this sauce. Simmer for a couple of minutes. If it should seperate, add a little water and stir/mix/jiggle to get it back together. Typically this is serverd over spinach (or is that chicken marsala that is served over spinach?). .dave. ps - the memory is weak, I last made this 6 years ago

    Veal, pounded thin dipped in flour and pan fried in butter.  Do all
    your veal in one shot.  It is 'done' when it is golden brown.  Put
    these aside for a bit. 

    In another pan add butter, juice from � lemon�, flour, white cooking
    wine (the restaurant I used to work at used marsala and (something
    else, sorry)), and some kitchen bouquet to brown it just a tad, and
    finally some spices if you like (salt, pepper etc). 
	
    
    Bring this to a slight boil and add the cooked veal to this sauce.
    Simmer for a couple of minutes.  If it should seperate, add a little
    water and stir/mix/jiggle to get it back together. 

    Typically this is serverd over spinach (or is that chicken marsala that
    is served over spinach?). 

						.dave.

    ps - the memory is weak, I last made this 6 years ago