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VEAL SCALLOPINI WITH DARK RUM-PORT WINE CREAM SAUCE

Recipe By: James T. Ehler
Serving Size: 8   


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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