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Veal Medallions Sauteed With Apples And Brandy
Ingredients
- 1 pound veal loin, cut into medallions
- 2 apples, peeled and sliced
- 3 tbsp. apple brandy
- 1/2 c. cream
- 1/2 c. veal stock
- 1/2 stick butter
- Salt and pepper
Directions
- Lightly season and flour the veal. Saute/fry them in warm butter for a few seconds on each side. Arrange them on hot plates. Add in apples to the skillet and let cook for a few min. Deglaze with apple brandy. Add in cream and veal stock and let reduce till half. Adjust seasoning and pour over the veal and serve immediately.
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