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    Veal Normande


    Source of Recipe


    Internet

    List of Ingredients




    1 1/2 lbs veal cutlet
    3 tab butter
    3 tab brandy
    1 can cream of mushroom soup
    2/3 cup milk
    1 apple, peeled & thickly sliced

    Recipe



    Pound veal with meat hammer or edge of
    saucer
    In large skillet, brown veal in butter;
    remove from pan
    Add brandy; stir to loosen browned bits
    Stir in soup & milk
    Add veal & apple
    Cook over low heat till tender, stirring
    now & then
    Serve over rice
    Serves 4-6
 

 

 

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