Recipe provided by Sylvia Mitwol of the West Orange Chapter.
French Style Veal
|1½||lbs. Veal (sliced thin)|
|1||tbs. Chicken Fat or Oil|
|3||tbs. Sherry Wine|
|1||tsp. Tomato Paste|
|1||tbs. Potato Starch|
|1½||cups Beef Stock|
|1||tbs. Red Currant Jelly|
Using a large skiller, brown pieces of veal on both sides quickly in fat. Pour over sherry that has been pre-heated. Remove meat to construct a gravy.
Add finely sliced mushrooms, tomato paste, potato starch and beef stock into skillet. Stir over heat until mixture thickens then add jelly and white wine.
Put meat back and cover until tender (45 - 60 minutes).