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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
  • 4x4 oz
    (4x120 g)
    veal scaloppini
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    GRAIN FED VEAL LOIN OR RIB CHOPS

    GRAIN FED VEAL LOIN OR RIB CHOPS

    $7.99 /lb

    17.61/kg

    GRAIN FED VEAL SHOULDER CHOPS

    GRAIN FED VEAL SHOULDER CHOPS

    $5.99 /lb

    13.21/kg

    GRAIN FED VEAL SCALLOPINI

    GRAIN FED VEAL SCALLOPINI

    $8.99 /lb

    19.82/kg

  • 2
    shallots
  • 1/4 cup
    (60 mL)
    white wine
  • 1 tsp.
    (5 mL)
    dried parsley
  • 1 Tbsp.
    (15 mL)
    butter
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    LACTANTIA BUTTER

    $3.33 ea.

    454 g SALTED OR UNSALTED

  • 1 Tbsp.
    (15 mL)
    flour
  • 1/2 cup
    (125 mL)
    chicken bouillon
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    480 - 900 ml SELECTED VARIETIES

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  • 2 Tbsp.
    (30 mL)
    hot mustard
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    FRENCH'S MUSTARD

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    SELECTED SIZES SELECTED VARIETIES

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  • 3/4 lb
    (340 g)
    linguini
  • 1/4 cup
    (60 mL)
    melted butter
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    LACTANTIA BUTTER

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    454 g SALTED OR UNSALTED

  • 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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