Daily Recipe 01/15/04 : Veal with Artichokes and Mushrooms
New York City

Veal with Artichokes and Mushrooms recipe today with the daily updated recipe from NYC Chef Dr. Delicious. Recipes from an Italian, French, or Haute Cuisine Collection.  Recipes include Chocolate Desserts, Spinach, Soup, Chicken, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Rice & Pasta.  Edited by New York City Chef.
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NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 01/15/04 : Veal with Artichokes and Mushrooms
"Veal with Artichokes and Mushrooms"
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1/4 cup all purpose flour
1/2 teaspoon salt
Freshly ground pepper
1 pound veal scallops, pounded
2 tablespoons (1/4 stick) butter
1 tablespoon olive oil
1/2 cup dry white wine
1/2 cup sliced mushrooms
1 cup drained water packed canned artichoke hearts
1 cup whipping cream
2 tablespoons Dijon mustard
3 cups freshly cooked white rice

Mix flour, salt and pepper in a small dish.  Dredge veal in flour. Melt 1 tablespoon butter with oil in a heavy large skillet over medium heat.  Add the veal and sauté until golden brown, 2 to 3 minutes each side.  Transfer to heated platter;  keep warm.  Stir wine into skillet, scraping up browned bits.  Add remaining 1 tablespoon butter to skillet. Add mushrooms and sauté until tender, 3 to 4 minutes.  Blend in artichokes, cream and mustard and cook until heated through.  Pour over veal. Serve over rice. Makes 4 servings.
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