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Meat Recipes >  Veal Recipes >  Veal with Dark Rum & Port Wine

 

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VEAL SCALLOPINI WITH DARK RUM-PORT WINE CREAM SAUCE

Recipe By: James T. Ehler
Serving Size: 8
 

INGREDIENTS

    Step One
    2 Tablespoons Shallots -- chopped
    2 Cups Mushrooms -- sliced
                          
    Step Two
    1 Cup Dark Rum
    1 Cup Port Wine
    1/4 cup Dijon Mustard
                          
    Step Three
    2 Cups Bechamel Sauce

    3 Pounds Veal Cutlet (3 - 2 Oz Pieces Per Order)
    1/4 cup Olive Oil -- as needed
     

Directions:

[1) Saute SHALLOTS & MUSHROOMS in butter.

[2) Reduce Rum, Port & Dijon by 1/2, then combine with Mushrooms & shallots

[3) Add BECHAMEL and check consistency.

[4) Saute Veal in Olive Oil, add sauce to pan and heat
 

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