Recipes

10 to 12 pieces boneless veal
1/2 cup flour
2 T. olive oil
6 T. butter
2/3 cup bouillon
1/2 cup Madeira wine
1/2 lb. small cooked shrimp
2 carrots, cooked and julienned
mustard sauce
Mustard sauce for veal:
1/2 cup sour cream
1/3 cup mayonnaise
3 T. Dijon mustard
6 drops Tabasco (optional)
1/2 t. horseradish (optional) but try them
1 t. level sugar
Mix thoroughly

Gentle pound pieces of veal (about) 1/4 inch thick and 4 to 5 inch long between wax paper, pound gently. Dredge all in the flour. Saute in oil and four tablespoons of the butter. Cook 3 minutes each side. Remove from skillet and keep warm.
Clean skillet and add balance of butter, bouillon and wine. Bring to a boil on high heat, reduce heat and add veal. Simmer 10 minutes.
In serving dish, place veal with shrimp on top distributed evenly … spoon mustard sauce on top of each slice; add carrots.
Arrange cooked vegetable around edges … broccoli, asparagus spears.