********** RECIPE BEGINS ********

TITLE :Veal Normande
SERVES :4
KeyWords :
MINUTES :
ORIGIN :
CALORIES :
PROTEIN :
FAT :
CARB :
FIBER :
CHOL :
IRON :
SODIUM :
CALCIUM :
SAT :
POLY :
MONO :
Oven Temp:0
Ingredients:
1 1/2 tb Butter
1/2 Hallots
1 1/2 tb Oil
1 ea Can cream mushroom soup
6 Thinly sliced veal cutlets
2/3 c Milk
Or halved chicken breasts
1 Tart apple peeled sliced
5 tb Brandy
Freshly cooked wild rice

Instructions:
Melt butter with oil in large skillet over medium-high heat.
Add veal and brown, turning once.
Transfer to platter.
Add brandy and shallots to skillet and stir, scraping up any browned
bits clinging to bottom of pan.
Blend in soup and milk.
Return veal to pan with apple.
Reduce heat and simmer stirring once or twice, until heated through.
Serve over rice.

Notes:
********** RECIPE ENDS ********