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Veal in Mustard Sauce Supreme https://www.metro.ca/userfiles/image/recipes/veau-sauce-supreme-moutarde-1584.jpg PT15M PT15M PT30M
Heat the oil in a skillet and brown the scaloppini with the shallots on medium heat. Set aside. Melt the butter in a saucepan. Add the flour and cook 1 minute on medium heat. Add the bouillon, mustard, wine and parsley. Cook until thickened. Set aside. Add the veal to the sauce and simmer 3 minutes on low heat.
4
2 tsp. (10 mL) vegetable oil 4x4 oz (4x120 g) veal scaloppini 2 shallots 1/4 cup (60 mL) white wine 1 tsp. (5 mL) dried parsley 1 Tbsp. (15 mL) butter 1 Tbsp. (15 mL) flour 1/2 cup (125 mL) chicken bouillon 2 Tbsp. (30 mL) hot mustard 3/4 lb (340 g) linguini 1/4 cup (60 mL) melted butter 2 Tbsp. (30 mL) lemon juice
Veal in Mustard Sauce Supreme

Veal in Mustard Sauce Supreme

Rate this recipe
4 Votes
4
servings
0:15
Preparation
0:15
COOKING
0:30
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 2 tsp.
    (10 mL)
    vegetable oil
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    1.42 L SELECTED VARIETIES

  • 4x4 oz
    (4x120 g)
    veal scaloppini
  • 2
    shallots
  • 1/4 cup
    (60 mL)
    white wine
  • 1 tsp.
    (5 mL)
    dried parsley
  • 1 Tbsp.
    (15 mL)
    butter
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    SELECTED SIZES SELECTED VARIETIES

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    SELECTION SOUR CREAM 500 ml or LACTANTIA FLAVOURED BUTTER 125 g

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    SELECTED VARIETIES OR 1.99 EA.

  • 1 Tbsp.
    (15 mL)
    flour
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    1.8 - 2.5 kg SELECTED VARIETIES

    BOB'S RED MILL FLOUR

    BOB'S RED MILL FLOUR

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    1.24 kg SELECTED VARIETIES

  • 1/2 cup
    (125 mL)
    chicken bouillon
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    480 - 540 ml SELECTED VARIETIES

  • 2 Tbsp.
    (30 mL)
    hot mustard
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    SELECTED SIZES SELECTED VARIETIES

  • 3/4 lb
    (340 g)
    linguini
  • 1/4 cup
    (60 mL)
    melted butter
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    $3.99 ea.

    SELECTED SIZES SELECTED VARIETIES

    SAVE UP TO $1.98 ON 2
    SELECTION SOUR CREAM 500 ml or LACTANTIA FLAVOURED BUTTER 125 g

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    2 for $3.00

    SELECTED VARIETIES OR 1.99 EA.

  • 2 Tbsp.
    (30 mL)
    lemon juice
Imprimer ma sélection

Preparation

Heat the oil in a skillet and brown the scaloppini with the shallots on medium heat. Set aside.

Melt the butter in a saucepan. Add the flour and cook 1 minute on medium heat.

Add the bouillon, mustard, wine and parsley. Cook until thickened. Set aside.

Add the veal to the sauce and simmer 3 minutes on low heat.

Source : Chef Soeur Angèle

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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