Veal With Cream Sauce Recipe

Ingredients

1 lb. veal leg round steak, cut 1/4 inch thick

1 tbsp. lemon juice or brandy

1/4 tsp. salt

Dash of freshly ground pepper

2 tbsp. butter or margarine

1/3 c. shallots or green onions, finely sliced

1 tbsp. butter or margarine

1/4 c. dry white wine

1/3 c. whipping cream

Serve with fried potato cakes or mashed potatoes

Method

Scrub potatoes, in a large saucepan cook potatoes in boiling water to cover, for 20 to 25 minutes until almost tender; drain.

Chill several hours or overnight.

Peel potatoes, shred to make 3 cups.

Combine shredded potatoes, salt, onion and pepper.

In a 10-inch skillet melt the butter or margarine.

Using a spatula pat potato mixture into skillet, leaving 1/2 inch space around the edge.

Cook potato mixture, uncovered for about 20 minutes until underside is crisp or golden brown.

Use a spatula to loose the potatoes from skillet.

Place plate or baking sheet atop skillet.

Invert skillet to remove potatoes.

If necessary add more butter or margarine to the skillet.

Slide potato cake into skillet, browned side up; cook unbrowned side 5 minutes or until potatoes are golden brown.

Sprinkle shredded cheese on top, cook until melted.

Cut potato cake into four wedges.

Serves 4.

Cooks Comments and Tips

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